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Serves 2

Spring Shakshuka

Fully loaded breakfast in a pan utilising vegetables that are in season in Spring.


  • 1 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1 tsp cumin seeds
  • 6 spring onions, chopped (save a few for topping)
  • 6 thin asparagus
  • 1 can chopped tomatoes
  • 1 tsp paprika
  • 100g spinach
  • 4 medium eggs


  • In a deep frying pan (that has a lid), add the oil, garlic, cumin, and spring onions.
  • Fry on high heat for 3 minutes, stirring constantly.
  • Add theasparagus and cook for 4 more minutes, keepstirring. Remove asparagus from pan and set aside.
  • Add the chopped tomatoes, paprika, and spinach. Stir until bubbling and the spinach has wilted.
  • Make 4 pockets in the mixture and crack open and drop an egg into each pocket.
  • Place the asparagus on top in a pattern of your choice.
  • Season with salt and pepper (you can also add chili flakes now if you like a punch).
  • Pop the lid on and cook until the egg whites have set. Serve.
  • Kcal: 294
  • Protein: 20g
  • Fat: 18g
  • Carbs: 9.7g
  • Fibre: 3.8g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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