Spring Shakshuka

Name: Spring Shakshuka
Total time: 60 min
Ingredients: Coconut oil; onion, thinly sliced; medium courgettes, diced; garlic, minced; ground cumin; asparagus spears, woody ends removed; thyme, leaves picked; frozen peas; eggs; feta cheese, crumbled; parsley, roughly chopped

a bright, Spring-time brunch dish

60 min

a cast iron skillet with spring shakshuka and a plate with sliced protein bread

foodspring

By Izy Hossack
May 4, 2022

Why trust us?

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!

Ingredients

2 Persons

1 tbsp

Coconut oil
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

Preparation

1

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.
2

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.
3

Stir in the peas and cook for 1 minute more to defrost. Season with salt and pepper, to taste.
4

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.
5

Remove from the heat and sprinkle with the feta and parsley then serve with the protein bread.
1

Enjoy!