Spring Shakshuka

a bright, Spring-time brunch dish
icon 60 min
a cast iron skillet with spring shakshuka and a plate with sliced protein bread foodspring
A spring shakshuka, featuring peas, asparagus and courtettes to bring a lovely green color to your breakfast. A sprinkling of crumbled feta and chopped parsley on top adds a boost of flavor. Serve with our protein bread for dipping into the oozy yolks!

Ingredients

2 Persons

  • 1 tbsp
    Coconut oil
  • 1
    onion, thinly sliced
  • 3
    medium courgettes, diced
  • 1 clove
    garlic, minced
  • 0.5 tsp
    ground cumin
  • 200 g
    asparagus spears, woody ends removed
  • 4 sprigs
    thyme, leaves picked
  • 130 g
    frozen peas
  • 4
    eggs
  • pinch
    Salt and black pepper
  • 40 g
    feta cheese, crumbled
  • 1 handful
    parsley, roughly chopped
  • 2 slices
    Protein Bread

Preparation

  • 1

    Heat the coconut oil in a medium, non-stick pan over a medium heat. Add the onion and diced courgette and cook for 5-10 minutes, stirring occasionally, until starting to turn golden. Add the garlic and cumin then cook for 1 minute more.

  • 2

    Cut the asparagus stalks in half then add with the thyme to the pan. Cook, stirring occasionally, for 2 minutes to allow the asparagus to soften slightly.

  • 3

    Stir in the peas and cook for 1 minute more to defrost. Season with salt and pepper, to taste.

  • 4

    Make 4 wells in the mixture and crack in the eggs. Cover with a lid, turn the heat down to medium-low and cook for around 5 minutes or until the egg whites are set and the yolks are runny.

  • 5

    Remove from the heat and sprinkle with the feta and parsley then serve with the protein bread.

  • 1
    Enjoy!
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Recipe Overview

Goal
Shape
Total time
60 min
Difficulty
easy

Nutritional value, per portion

Protein
51g
Carbs
15g
Fat
33.5g
Calories
462 kcal