Spring Vegetable Shakshuka
A bright and herby take on classic shakshuka, featuring seasonal spring vegetables like asparagus, spinach, and cherry tomatoes in a spiced tomato sauce, finished with creamy feta and perfectly poached eggs.
Ingredients
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 tsp ground cumin
½ tsp smoked paprika
½ tsp ground coriander
½ tsp red pepper flakes (optional)
1 cup cherry tomatoes, halved
1 cup asparagus, chopped into 1-inch pieces
2 cups fresh spinach
1 (15 oz) can crushed tomatoes
4 large eggs
¼ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
¼ cup fresh basil, chopped
Salt & pepper to taste
Toasted bread or warm pita, for serving
Instructions
1
Sauté the aromatics:
Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3 minutes. Stir in garlic, cumin, smoked paprika, coriander, and red pepper flakes, cooking for another 30 seconds.
2
Add the vegetables
: Stir in cherry tomatoes and asparagus, cooking for 2-3 minutes until slightly softened. Add the spinach and cook until wilted.
3
Simmer the sauce:
Pour in crushed tomatoes and season with salt and pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
4
Cook the eggs
: Make 4 small wells in the sauce and crack an egg into each. Cover and cook for 6-8 minutes, or until eggs reach desired doneness.
5
Garnish and serve:
Sprinkle with feta, parsley, and basil. Serve with toasted bread or warm pita.
Tags:
#CookingWithEggs#EasyDinner#EggRecipes#HealthyBrunch#MediterraneanFood#OnePanMeals#Shakshuka#SpringVegetables#VegetarianRecipesChefBryanCookingwithchefbryanKUTVOakdell Eggs
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