British asparagus, sweet potato and tomato shakshouka

Nutrition Facts

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.

A wholesome brunch dish

Prep Time10

Cook Time30

Total Time40

Course: Brunch

Cuisine: British

Servings:

Calories: 474kcal

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

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.