This Spring Shakshuka is packed with vibrant, nutritious ingredients that create a one-pan meal perfect for breakfast, brunch, or even lunch. Loaded with asparagus, peas, leeks, and purple broccoli, this dish is bursting with flavor and health benefits. It’s a lighter, seasonal twist on the traditional shakshuka that’s perfect for anyone who loves to cook with the freshest produce available.
The mix of spring vegetables, combined with eggs and spices, makes this a hearty, wholesome meal that’s quick and easy to prepare. Add a sprinkle of dill, toast some bread on the side, and finish with a drizzle of chili oil for extra flavor. Whether you’re already a shakshuka fan or looking to try something new, this spring-inspired version will leave you feeling nourished and satisfied.
Spring Shakshuka
Ingredients
- 3 eggs
- 5 asparagus tips
- 100 g frozen peas
- 1/2 large leek
- 5 spring onions
- 2 garlic cloves
- 3-4 purple broccoli
- 3-4 leaves cavolo nero, chopped
- 1 tsp cumin
- 1 tsp stock
Instructions
- In a pan add a bit of oil then cook onions and garlic first, for a few minutes.
- Add the rest of the vegetables (leave the cavolo nero out).
- Add cumin and a tsp of granulated stock. Cook until the broccoli reach the consistency you like. It might need some water so the vegetables don’t stick to the pan.
- Add the cavolo nero and cook just to soften it.
- Make some holes in the vegetables to make space for the eggs.Add the eggs and some water. Close the lid and cook for 3-4 minutes or until the eggs has the consistency you like. I don’t like it runny so I cooked for 3-4 minutes.
- Sprinkle dill on top and serve with toasted bread and chilli oil if you like!