Asparagus Shakshuka
Asparagus Shakshuka is a delicious and easy dish of eggs poached in a sauce of stewed tomatoes and asparagus topped with scallions and thyme. Fresh, light and perfect for dinner, and ready in 30 minutes!
Servings: 4 servings
Ingredients
- Half a bunch of asparagus
- 28- ounce can of diced tomatoes in juices
- 1/2 cup low sodium vegetable or chicken broth
- 2 garlic cloves minced
- 1 large shallot
- 1 tablespoon chopped thyme plus more leaves for garnishing
- 6 large eggs
- 2 scallions sliced thin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Dice the shallot. Trim the ends of the asparagus and cut it into bite sized pieces. Set the tips aside.
- In a large pan heated over medium heat, saute the shallot and asparagus pieces for about 5 minutes.
- Add the can of tomatoes, broth, salt, pepper, garlic and thyme. Stir to combine and bring to a simmer.
- Simmer the sauce for 10-15 minutes, until most of the liquid has evaporated and the sauce is thick.
- Using a spoon, make a well in the sauce and then crack an egg into it. Repeat with each egg. Sprinkle the top with the reserves asparagus tips, scallions and some extra thyme leaves. Cover the pan and let it cook for 10-12 minutes. Ten minutes will yield very soft and runny yolks, 12 minutes will yield soft but slightly firm yolks.
- When done, season the top with salt and pepper. Serve with some good, crusty bread.
Notes
Adding asparagus really makes this dish feel like spring. You could also use fresh peas.
Nutrition
Calories: 182kcal | Carbohydrates: 20g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 504mg | Potassium: 842mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1352IU | Vitamin C: 26mg | Calcium: 135mg | Iron: 5mg
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