Asparagus, Sweet Potato and Tomato Shakshouka Recipe

This healthy, filling brunch dish is packed with nutrients and slow release energy.  An easy one pot dish to pull together after a heavy night or a late morning.  Easy to double or triple if you're cooking for more people.  Serve with lots of fresh crusty bread.

Asparagus, Sweet Potato and Tomato Shakshouka

Serves 2


2 tsp cumin seeds
1/2-1 tsp chilli flakes, to taste
2 tbsp olive oil
1 large sweet potato, peeled and cut into 1cm chunks, about 400g
2 cloves garlic, chopped
400g cherry tomatoes, halved
1 bunch British asparagus, trimmed and chopped into bite size pieces
2-4 eggs, depending on hunger
small handful coriander, chopped
salt and freshly ground black pepper

To serve:

a drizzle of extra virgin olive oil
a dollop of Greek yogurt


1. Toast the cumin seeds and chilli flakes in a frying pan over a medium-high heat for 2 minutes.  Once the aromas are released, add the oil and sweet potato cubes, stirring well to mix.

2. Reduce the heat to a minimum and cover the pan.  Leave to cook for 10 minutes, stirring once or twice, until the sweet potato is just starting to soften.  (If you don't have a lid, use a piece of tin foil.)

3. Stir the garlic through, then fry for 1 minute.  Turn the heat up a little, add the tomatoes and a little salt and pepper.

4. Fry for a further 5 minutes, stirring occasionally.

5. Add the asparagus, recover the pan with the lid ajar, and cook for another 5 minutes.

6. Push the vegetables aside to make 2-4 wells in the asparagus mix.  Crack an egg into each well.

7. Cover again with the lid ajar, or loosely with foil, and leave the eggs to cook to your liking.  This will be about 5-8 minutes for a set white and runny yolk.

8. Season with salt and black pepper and scatter over the coriander.  Top with a dollop of Greek yogurt and a drizzle of extra virgin olive oil to serve.

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Recipe c/o British Asparagus

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