This asparagus shaksuka is fast becoming a favourite around here. Especially, since Freddy’s mother has been keeping us steadily supplied with piles and piles of asparagus. We have it for breakfast with some warm pita, for brunch alongside couscous and for supper all over some fried steak. It is a pretty flexible meal (partnered post). The base of any shakshuka is an aromatic tomato sauce. First we need to start with some very good tomatoes like the Cirio chopped tomatoes I used in this. Then we add in extra flavours via the cinnamon, nutmeg cumin and thyme. This simmers for a while to allow the flavours to meld together. In the last few minutes we add in the asparagus and and eggs for the ultimate shakshuka.
The thing about this asparagus shakshuka is that you can so easily add in any sort of ingredient and or left overs to your taste. Heck we have had it with beans, baby spinach, chorizo, mushrooms, olives, leftover sweet potato and even some Sierra Leone style flavours. You name it and you can probably add it in. Feel free to make the tomato shakshuka base before hand and simply add in the asparagus and eggs just before you want to eat.
Please do pop over to the Cirio website to find out more about their bestest tomatoes products ever and for other tomato recipe inspiration.
More Shakshuka Recipes
Fennel Shakshuka With Feta. This post is sponsored. Thank you for supporting the brands that make it possible for me to continue cooking up great recipes for you. All opinions are my own. Save Save Save Save Save
