Spring Shakshuka

a bright, Spring-time brunch dish

a cast iron skillet with spring shakshuka and a plate with sliced protein bread
Goal shape
Total time 60 mins
Difficulty Easy
Nutritional value (per portion)
kcal 462
Protein 51 g
Fat 33.5 g
CARBOHYDRATES 15 g
Ingredients …

2 Persons

You will need

1 tbsp Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
4.8/5
6.9900
320g jar
()
1 onion, thinly sliced
3 medium courgettes, diced
1 clove garlic, minced
0.5 tsp ground cumin
200 g asparagus spears, woody ends removed
4 sprigs thyme, leaves picked
130 g frozen peas
4 eggs
pinch Salt and black pepper
40 g feta cheese, crumbled
1 handful parsley, roughly chopped
2 slices Protein Bread
Protein Bread
Protein Bread
Possibly the most delicious protein bread.
3.9/5
£5.99
230g
(£26.04/1kg)

Spring Shakshuka

a bright, Spring-time brunch dish

By: Izy Hossack
A spring shakshuka, featuring peas, asparagus and courtettes to bring a lovely green color to your breakfast. A sprinkling of crumbled feta and chopped parsley on top adds a boost of flavor. Serve with our protein bread for dipping into the oozy yolks!

Preparation

  • Heat the coconut oil in a medium, non-stick pan over a medium heat. Add the onion and diced courgette and cook for 5-10 minutes, stirring occasionally, until starting to turn golden. Add the garlic and cumin then cook for 1 minute more.
  • Cut the asparagus stalks in half then add with the thyme to the pan. Cook, stirring occasionally, for 2 minutes to allow the asparagus to soften slightly.
  • Stir in the peas and cook for 1 minute more to defrost. Season with salt and pepper, to taste.
  • Make 4 wells in the mixture and crack in the eggs. Cover with a lid, turn the heat down to medium-low and cook for around 5 minutes or until the egg whites are set and the yolks are runny.
  • Remove from the heat and sprinkle with the feta and parsley then serve with the protein bread.
  • Enjoy!
For a similar egg dish, go for our Spicy Eggs in Tomato Sauce for breakfast
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