Shakshuka -the word means “mixture“ in Tunisian Arabic- is a dish of eggs poached in a sauce of tomatoes that commonly contains chili peppers, garlic and (a lot of) spices. Although the dish has pre-existed in the culinary tradition of Mediterranean and Middle Eastern regions, its more recent version seems to have spread from the Maghreb region. Today, I propose to you a super yummy asparagus and parsley edition of the recipe!
- HILOPITES PASTA WITH SPRING-TIME VEGETABLES
- SCRAMBLED EGG BREAKFAST TACOS
- 5 INGREDIENTS ONLY ASPARAGUS TART RECIPE
- 50 ml olive oil
- ½ of an onion, finely chopped
- Freshly ground pepper
- 2 cloves of garlic, smashed
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- ¼ of a teaspoon cayenne pepper
- 1 tablespoon of tomato paste
- 400 g tomatoes
- ½ of a bunch parsley, thinly chopped
- 3 eggs
- 10 cooked asparagus
- Bring to heat the olive oil inside a large, non-stick pan.
- Rinse properly the tomatoes and beat them in a blender until they have turned to a sauce.
- Sauté the onion until it has turned golden brown.
- Add salt and freshly ground pepper.
- Fill in with the garlic, the cumin, the paprika and the cayenne pepper and sauté for 2 minutes.
- Add the tomato paste and rub it to the bottom of the pan, until it has taken colour.
- Stir properly and add the blended tomatoes and the asparagus.
- Lower the heat.
- When it has come to a boil, taste to season with salt and pepper.
- Allow the sauce to set, stirring often, for 10-15 minutes.
- Remove from the heat and, while stirring the food, add the parsley.
- Using a spoon, shape 3 “wells” to the sauce and place one egg in each of them, taking care not to break the egg’s yolk.
- Bring the pan back to the heat and cook the eggs for 7-8 minutes.