Pea and Broad Bean Shakshuka

Pea and Broad Bean Shakshuka

Ingredients

• 1 bunch asparagus spears
• 200g broccolis
• 2-tablespoons olive oil
• 2 spring onions, finely sliced
• 2-teaspoon cumin seeds
• Pinch cayenne pepper
• 4 ripe tomatoes, chopped
• 1 small pack parsley, finely chopped
• 50g shelled peas
• 50g broad beans
• 4 large eggs
• 50g pea shoots
• Greek yogurt and flatbreads to server
• Salt and pepper to taste

Method

1. Trim or snap the woody ends of the asparagus and finely slice the spears, leaving the tips and about 2cm at the top intact. Finely slice the broccoli in the same way, leaving the heads and about 2cm of stalk intact. Heat the oil in a frying pan. Add the spring onions, sliced asparagus and sliced broccoli, and fry gently until the veg softens a little, then add the cumin seeds, cayenne, tomatoes (with their juices), parsley and plenty of seasoning, and stir. Cover with a lid and cook for 5 mins to make a base sauce, then add the asparagus spears, broccoli heads, peas and broad beans, cover again and cook for 2 mins.
2. Make 4 dips in the mixture. Break an egg into each dip, arrange half the pea shoots around the eggs, season well, cover with a lid and cook until the egg whites are just set. Serve with the rest of the pea shoots, a spoonful of yogurt and some flatbreads, and sprinkle over another pinch of cayenne, if you like.

Only 199 calories!