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Sunday, 15 April 2018

Asparagus, Sweet Potato And Tomato Shakshouka...


Happy Sunday.

Asparagus, sweet potato and tomato shakshouka anyone?

This wholesome brunch dish is packed with nutrients that, among a range of benefits, can help support a woman during pregnancy.

Asparagus is a rich source of dietary folate, providing approximately 40% of your daily folic acid per portion, essential in pregnancy.


Meanwhile, sweet potatoes are rich in vitamin A which is essential for healthy foetal development and eggs are a great source of choline which helps protect against neural tube defects during pregnancy.

Asparagus, Sweet Potato And Tomato Shakshouka:

Serves: 2

Preparation time: 10 minutes
Cooking time: 30 minutes

You’ll need:
  • 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 total weight)
  • 2 cloves garlic, chopped
  • 400g cherry tomatoes, halved
  • 1 bunch asparagus, trimmed and chopped into bite size pieces
  • 2-4 eggs, depending on hunger
  • a small handful coriander, chopped
  • salt and freshly ground black pepper

To serve:
  • a drizzle of extra virgin olive oil
  • a dollop of Greek yogurt

What to do:
  1. Add the cumin and chilli to a frying pan and set over a medium-high heat to toast for a couple for minutes. Once the spices are fragrant, pour in the oil and add the sweet potato cubes, stirring well to mix. Reduce the heat to a minimum and cover the pan with a piece of tin foil (or a lid if you have one). Leave to cook for 10 minutes, stirring once or twice, until the sweet potato is just starting to soften.
  2. Remove the foil, add the garlic and stir through, then fry for a minute. Turn the heat up a little, add the tomatoes and a little salt and pepper and fry for another 5 minutes, stirring occasionally. Stir through the asparagus, recover loosely with the foil and cook for another 5 minutes.
  3. Use a wooden spoon to push the vegetables aside to make 2-4 wells in the asparagus mix, cracking an egg into each. Recover loosely with the foil and leave to cook until the eggs are done to your liking, about 5-8 minutes for a set white and a runny yolk.
  4. Season with salt and black pepper, scatter over the coriander, top with a dollop of Greek yogurt and a drizzle of extra virgin olive oil. Serve immediately with plenty of crusty bread.

Recipe and image courtesy of Enjoy Asparagus.

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6 comments

  1. This looks so tasty Claire! It's not something I would have thought of putting together. Nice to know it's beneficial for those who are pregnant.
    Thanks for sharing with #MMBC. Have a good week x

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  2. What a great idea.

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  3. OMG, these looks so delicious! My husband loves asparagus but I just don't know what to do other than roast them with salt and pepper. I also have this enamelized cast iron (buffet casserole) which would be perfect to make this. Thanks for the idea!

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  4. I'm too old to be pregnant, but I'd sure enjoy this dish to support my taste buds! Thanks for sharing at the What's for Dinner Party! Hope your week is great.

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  5. Looks really good Claire! Thanks for sharing this at Dishing It & Digging It Link Party. Have a good week :-)

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  6. Wow looks great! Yum! Thanks for the recipe. Sharing! Thank you for sharing on Merry Monday! Hope to see ya next week!
    Kim

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