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|
|Parsley||30 g (1 small pack)|
|Shelled peas||50 g|
|Podded broad beans||50 g|
|Pea shoots||50 g|
|Greek yogurt||20 g|
- 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.