PEA & BROAD BEAN SHAKSHUKA

Pea & broad bean shakshuka image

We've turned a classic brunch shakshuka dish into more of a sharing main course by adding seasonal spring vegetables like peas, broad beans and asparagus

Provided by Lulu Grimes

Time 50m

Number Of Ingredients 13

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Ingredients

1 bunch asparagus spears
200g sprouting broccoli
2 tbsp olive oil
2 spring onions , finely sliced
2 tsp cumin seeds
large pinch cayenne pepper , plus extra to serve
4 ripe tomatoes , chopped
1 small pack parsley , finely chopped
50g shelled peas
50g podded broad beans
4 large eggs
50g pea shoots
Greek yogurt and flatbreads, to serve

Steps:

Trim or snap the woody ends of the asparagus and finely slice the spears, leaving the tips and about 2cm at the top intact. Finely slice the broccoli in the same way, leaving the heads and about 2cm of stalk intact. Heat the oil in a frying pan. Add the spring onions, sliced asparagus and sliced broccoli, and fry gently until the veg softens a little, then add the cumin seeds, cayenne, tomatoes (with their juices), parsley and plenty of seasoning, and stir. 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. Break an egg into each dip, arrange half the pea shoots around the eggs, season well, cover with a lid and cook until the egg whites are just set. Serve with the rest of the pea shoots, a spoonful of yogurt and some flatbreads, and sprinkle over another pinch of cayenne, if you like.

Nutrition Facts : Calories 199 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 0.2 milligram of sodium