This asparagus shakshuka has quickly become a favourite in our home. With a steady stream of fresh asparagus recently arriving from Freddy’s mother, we find ourselves serving it at breakfast with warm pita, at brunch alongside couscous, and at dinner over pan-fried steak. Its versatility makes it an excellent, reliable dish for any meal.
The foundation of any shakshuka is a richly aromatic tomato sauce. Start with good quality chopped tomatoes, then build layers of flavour using spices like cinnamon, nutmeg and cumin, and fresh herbs such as thyme and bay leaf. Gently simmer the sauce so the spices mellow and the tomatoes concentrate into a thick, fragrant base. Add the asparagus towards the end so it retains some texture, then nestle eggs into the sauce and gently poach them until just set for the classic shakshuka finish.
One of the best things about this asparagus shakshuka is how adaptable it is. You can add any number of additional ingredients or leftover vegetables to suit what you have on hand. Try spinach or cannellini beans for extra bulk, chorizo or preserved lemon for a flavour twist, mushrooms for earthiness, or leftover roast vegetables such as sweet potato. The tomato base can be made ahead and stored refrigerated; when you’re ready to serve, reheat, add the asparagus and eggs, and finish on the stove for a simple, fast meal.
For serving, garnish with fresh herbs and sliced spring onions, and offer warm flatbreads or crusty bread to mop up the sauce. Shakshuka is naturally gluten-free when served on its own; simply choose suitable sides if anyone at the table needs to avoid gluten. Leftovers keep well in the fridge for a day or two — reheat gently so the eggs don’t overcook, or strip the sauce and use it as a topping for grains or roasted vegetables the next day.
More Shakshuka Recipes
Fennel Shakshuka With Feta.
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Asparagus Shakshuka
A fragrant, vegetable-forward shakshuka brightened with asparagus — perfect for breakfast, brunch or a relaxed dinner.
Prep Time: 5 mins | Cook Time: 40 mins | Total Time: 45 mins
Course: Breakfast | Cuisine: American, Middle Eastern, Western
Servings: 4
Calories: 179 kcal
Author: Bintu Hardy
Ingredients
- 150 g (5.3 oz) asparagus tips, woody parts removed
- 1 tsp cumin seeds
- 2 tbsp olive oil
- 2 tbsp water
- 1 onion, finely chopped
- 1 red pepper, chopped
- 400 g (14 oz) tin chopped tomatoes
- 2 bay leaves
- 4 sprigs thyme
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- 1 tsp honey
- Salt and black pepper to taste
- 4 eggs
- Fresh herbs and spring onions, to top
Instructions
- Bring a saucepan of salted water to a boil. Cook the asparagus tips until they are nearly tender but still have a slight bite. Drain and set aside.
- In a large, heavy frying pan or cast-iron skillet, dry-roast the cumin seeds over high heat for about 1 minute until fragrant. Add the olive oil and water, then stir in the chopped onion and red pepper. Sauté for about 5 minutes until softened.
- Add the chopped tomatoes, bay leaves, thyme, ground cinnamon, nutmeg, honey, salt and pepper. Bring to a boil, then reduce the heat and simmer gently for about 20 minutes to concentrate the flavours.
- Check the sauce as it simmers; if it becomes too thick, add a tablespoon or two of water to reach a passata-like consistency. Adjust seasoning to taste and remove the bay leaves before proceeding.
- Stir the cooked asparagus into the tomato sauce. Make four small wells in the sauce and gently crack an egg into each well. Cover the pan and cook for about 8–10 minutes, or until the egg whites are set and the yolks remain slightly runny, or cook longer to your preferred doneness.
- Finish with a scattering of fresh herbs and sliced spring onions. Serve straight from the pan with warm flatbreads, pita, or crusty bread for dipping.
Notes
Gluten-free when served without bread. To make ahead, prepare the tomato base up to 2 days in advance and refrigerate. Reheat gently, add the asparagus and eggs, and finish as directed.
Nutrition (per serving)
Calories: 179 kcal | Carbohydrates: 12 g | Protein: 7 g | Fat: 11 g | Saturated Fat: 2 g | Cholesterol: 163 mg | Sodium: 210 mg | Potassium: 436 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 1615 IU | Vitamin C: 53 mg | Calcium: 83 mg | Iron: 3.3 mg
Variations and tips: Add crumbled feta or labneh for creaminess, toss in a handful of spinach at the end for extra greens, or brown slices of chorizo or halloumi for a meaty element. If you prefer firmer asparagus, add it earlier in the simmering stage; for a softer bite, add it just before the eggs. Serve with lemon wedges for brightness if you like a little acidity.