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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Ingredients
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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
Instructions
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- 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.
