Green as­para­gus shak­shuka

serves / 2-4 prep / 5 min­utes cook / 10 min­utes

Western Times - - TASTE - Recipe by Aus­tralian As­para­gus

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

TO SERVE:

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.

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