This one-pot-wonder of a brunch dish sees eggs gently poached in a rich, garlicky sauce of cherry tomatoes, sweet potato, tender British asparagus, olive oil, and spiced with cumin and chilli. Top with a dollop of Greek yoghurt and serve it with crusty bread to mop up the sauce.
Nutrition Facts
British asparagus, sweet potato and tomato shakshouka
Amount Per Serving
Calories 474
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 327mg109%
Sodium 278mg12%
Potassium 1315mg38%
Carbohydrates 52g17%
Fiber 8g33%
Sugar 14g16%
Protein 17g34%
Vitamin A 30210IU604%
Vitamin C 52mg63%
Calcium 161mg16%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
British asparagus, sweet potato and tomato shakshouka
A wholesome brunch dish
Servings: 2
Calories: 474kcal
Equipment
- Frying pan
Ingredients
- 2 tsp cumin seeds
- 1 tsp chilli flakes to taste
- 2 tbsp olive oil
- 1 large sweet potato (about 400g in total weight) peeled and cut into 1cm chunks
- 2 cloves garlic chopped
- 400 g cherry tomatoes halved
- 1 British asparagus trimmed and chopped into bite size pieces
- 2 - 4 eggs, depending on appetite
- a small handful coriander chopped
- salt and freshly ground black pepper
To serve:
- a drizzle of extra virgin olive oil
- a dollop of Greek yoghurt
Method
- Add the cumin and chilli to a frying pan and set over a medium-high heat to toast for a couple for minutes.
- Once the spices are fragrant, pour in the oil and add the sweet potato cubes, stirring well to mix. Reduce the heat to a minimum and cover the pan with a piece of tin foil (or a lid if you have one). Leave to cook for 10 minutes, stirring once or twice, until the sweet potato is just starting to soften.
- Remove the foil, add the garlic and stir through, then fry for a minute.
- Turn the heat up a little, add the tomatoes and a little salt and pepper and fry for another 5 minutes, stirring occasionally. Stir through the asparagus, recover loosely with the foil and cook for another 5 minutes.
- Use a wooden spoon to push the vegetables aside to make 2-4 wells in the asparagus mix, cracking an egg into each. Recover loosely with the foil and leave to cook until the eggs are done to your liking, about 5 -8 minutes for a set white and a runny yolk.
- Season with salt and black pepper, scatter over the coriander, top with a dollop of Greek yoghurt and a drizzle of extra virgin olive oil. Serve immediately with plenty of crusty bread.
Nutrition
Calories: 474kcal | Carbohydrates: 52g | Protein: 17g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 278mg | Potassium: 1315mg | Fiber: 8g | Sugar: 14g | Vitamin A: 30210IU | Vitamin C: 52mg | Calcium: 161mg | Iron: 6mg
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Recipes courtesy of www.britishasparagus.com
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