Green asparagus shakshuka
serves / 2-4 prep / 5 minutes cook / 10 minutes
Ingredients 1 bunch asparagus, trimmed 1 bunch silverbeet 1⁄4 cup fresh parsley 1⁄4 cup fresh coriander 3⁄4 cup water 2 tbsp olive oil 1 brown onion, thinly sliced 1 clove garlic, crushed 1 tsp ground cumin 1 tsp smoked paprika 1⁄4 tsp dried chilli flakes, optional 4 eggs
Harissa paste or chilli jam Natural yoghurt Toasted sourdough Lemon wedges 1. Slice asparagus into bite-size pieces and set aside. 2. Roughly chop silverbeet leaves and stems and place in a blender with the parsley, coriander, water and 1 tablespoon of the oil. Puree until smooth, season with salt and pepper. 3. Drizzle remaining oil into a large skillet over medium heat, add onion and garlic and cook 3-4 minutes until onion has started to soften. Mix through cumin, paprika and chilli flakes. 4. Pour silverbeet sauce into the pan with the onion mixture and stir well. Fold in asparagus pieces and cook for a minute to heat sauce through. 5. Reduce heat to medium low and use a spoon to make four wells in the green sauce. Crack eggs into the indentations and simmer, uncovered for 3 minutes. Cover pan and cook for a further 2-4 minutes until eggs are cooked to your liking. 6. Dollop shakshuka with harissa and yoghurt. Serve with lemon wedges and thick slices of sourdough.