Shakshuka with Asparagus, Peas, and Mint Pesto
A vibrant twist on a Mediterranean classic, this Shakshuka with Asparagus, Peas, and Mint Pesto brings a springtime freshness to your table. Perfect for a hearty breakfast, a delightful mezze, or a nutritious dinner, it combines the traditional poached eggs in a rich tomato sauce with the crispness of green vegetables and the zesty kick of homemade pesto.
Equipment
- Food processor
- Large skillet
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Spoon for stirring
Ingredients
For the Shakshuka
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper optional
- 1 can crushed tomatoes 14 oz or 400 g
- Salt and pepper, to taste
- 1 bunch asparagus, trimmed and cut into 1-inch pieces approximately 1/2 lb or 225 g
- 1 cup fresh peas or thawed frozen peas 150 g
- 4 large eggs
- Fresh parsley, for garnish
For the Mint Pesto
- 2 cups fresh mint leaves
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- Salt, to taste
Instructions
- Start by preparing the mint pesto. In a food processor, combine the mint leaves, olive oil, Parmesan cheese, pine nuts, garlic, and a pinch of salt. Blend until smooth, then set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
- Stir in the garlic, cumin, paprika, and cayenne pepper, and cook for another minute until fragrant.
- Pour in the crushed tomatoes. Season with salt and pepper, then let the sauce simmer for 10 minutes, stirring occasionally.
- Add the asparagus and peas to the skillet. Cook for about 5 minutes or until the vegetables are tender but still have a bite.
- Create small wells in the sauce with a spoon and crack an egg into each well.
- Cover the skillet and cook until the eggs are done to your liking, about 5-7 minutes for soft yolks.
- Drizzle the mint pesto over the shakshuka before serving.
- Garnish with fresh parsley and serve hot.
Notes
If fresh peas are unavailable, frozen peas can be used. Ensure they are thawed before adding to the skillet.
For a vegan option, omit the eggs and Parmesan cheese, substituting nutritional yeast in the pesto if desired.
The cayenne pepper is optional, adjust according to your heat preference.
This dish is best served immediately, but leftovers can be stored in the refrigerator and reheated gently.