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:
- Cut the woody ends of the asparagus and finely slice the spears, leaving the tips.
- Slice the broccoli in the same way, leaving the heads about 2 cm of stalk intact.
- Finely slice the onion.
- 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.
- 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.
- 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.
- Serve with the rest of the pea shoots, a spoonful of yogurt and some flatbreads.
- Sprinkle with another pinch of cayenne, if you like.
Enjoy!