A spring shakshuka, featuring peas, asparagus and courtettes to bring a lovely green color to your breakfast. A sprinkling of crumbled feta and chopped parsley on top adds a boost of flavor. Serve with our protein bread for dipping into the oozy yolks!
Heat the coconut oil in a medium, non-stick pan over a medium heat. Add the onion and diced courgette and cook for 5-10 minutes, stirring occasionally, until starting to turn golden. Add the garlic and cumin then cook for 1 minute more.
Cut the asparagus stalks in half then add with the thyme to the pan. Cook, stirring occasionally, for 2 minutes to allow the asparagus to soften slightly.
Stir in the peas and cook for 1 minute more to defrost. Season with salt and pepper, to taste.
Make 4 wells in the mixture and crack in the eggs. Cover with a lid, turn the heat down to medium-low and cook for around 5 minutes or until the egg whites are set and the yolks are runny.
Remove from the heat and sprinkle with the feta and parsley then serve with the protein bread.
For a similar egg dish, go for our Spicy Eggs in Tomato Sauce for breakfast
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