Asparagus Shakshuka is a delicious and easy dish of eggs poached in a sauce of stewed tomatoes and asparagus topped with scallions and thyme. Fresh, light and perfect for dinner, and ready in 30 minutes!
When my husband and started dating was when I really started cooking a lot. I’ve always loved food, watching cooking shows and learning techniques, but when I lived alone I really didn’t have any desire to make big meals all the time. Then he came along with a large, adventurous appetite and I started making him all the dishes I had been wanting to cook.
Even though I made him a ton of different dinners from different types of cuisines that first couple of years, for some reason I always remember the first time I made him Shakshuka. It’s such an easy recipe to make and takes so little effort that I was surprised it was such a hit. He absolutely loved it.
The thing about Asparagus Shakshuka is that it’s a little dish with big, big flavor. The sauce cooks down to a soft and silky texture while the asparagus hold a little bit of crunchy bite to them, and there is something about a runny yolk that just feels decadent. Bright flavors of fresh thyme and scallions come through at the end, tying it all together. It’s seriously good.
There are a thousand ways to make Shakshuka, and they are all fabulous, but this version just feels so happy to me. Asparagus Shakshuka feels like spring and comfort all together in one dish. Just give it a try, and I know you’ll feel the same!
Yield 4 -6 servings
- Half a bunch of asparagus
- 28-ounce can of diced tomatoes in juices
- 1/2 cup low sodium vegetable or chicken broth
- 2 garlic cloves, minced
- 1 large shallot
- 1 tablespoon chopped thyme, plus more leaves for garnishing
- 6 large eggs
- 2 scallions, sliced thin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Dice the shallot. Trim the ends of the asparagus and cut it into bite sized pieces. Set the tips aside.
- In a large pan heated over medium heat, saute the shallot and asparagus pieces for about 5 minutes.
- Add the can of tomatoes, broth, salt, pepper, garlic and thyme. Stir to combine and bring to a simmer.
- Simmer the sauce for 10-15 minutes, until most of the liquid has evaporated and the sauce is thick.
- Using a spoon, make a well in the sauce and then crack an egg into it. Repeat with each egg. Sprinkle the top with the reserves asparagus tips, scallions and some extra thyme leaves. Cover the pan and let it cook for 10-12 minutes. Ten minutes will yield very soft and runny yolks, 12 minutes will yield soft but slightly firm yolks.
- When done, season the top with salt and pepper. Serve with some good, crusty bread.
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