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.

Asparagus, sweet potato and tomato egg shakchouka
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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
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Brunch
Cuisine: British
Servings: 2
Calories: 474kcal


  • Frying pan


  • 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


  • 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.


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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