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Broad Bean and Pea Shakshuka

Are you about to cook something that's healthy, nutritious and low calorie? Try these 200 cals, lovely recipe idea. We’ve turned a classic brunch shakshuka dish into more of a main course sample, simply by adding seasonal spring vegetables.

Ingredients for 2 servings:

 Asparagus spears        1 bunch
Sprouting broccoli 200 g
Olive oil                 2 tbsp
Spring onions        80 g
Cumin seeds         2 tsp
Cayenne pepper    large pinch
Tomatoes               4 pcs
Parsley                   30 g (1 small pack)
Shelled peas           50 g
Podded broad beans                      50 g
Eggs 4 pcs
Pea shoots            50 g
Greek yogurt         20 g

Cooking time:

30 minutes

Cooking method:

  1. Cut the woody ends of the asparagus and finely slice the spears, leaving the tips.
  2. Slice the broccoli in the same way, leaving the heads about 2 cm of stalk intact.
  3. Finely slice the onion.
  4. Heat the oil in a frying pan. Add  sliced spring onions, asparagus and broccoli. Fry gently the cumin seeds, cayenne pepper, chopped tomatoes, , parsley and some other spices to taste. Stir afterwards.
  5. Cover with a lid and cook for 5 mins to make a base sauce, then add the asparagus spears, broccoli heads, peas and broad beans, cover again and cook for 2 mins.
  6. Make 4 dips in the mixture as shown on the photograph. Break an egg into each dip, arrange half of of the pea shoots around the eggs, cover with a lid and cook until the egg whites are set.
  7. Serve with the rest of the pea shoots, a spoonful of yogurt and some flatbreads.
  8. Sprinkle with another pinch of cayenne, if you like.

 Enjoy!

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