Asparagus shakshuka

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!

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  • 50 ml olive oil
  • ½ of an onion, finely chopped
  • Salt
  • 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.

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