Serves
2
Spring Shakshuka
Fully loaded breakfast in a pan utilising vegetables that are in season in Spring.
Ingredients
- 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
Directions
- 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
