Shakshuka is a Middle Eastern dish, traditionally made with tomatoes, but as they're high in potassium, we've avoided them totally here and gone for a vibrant green shakshuka instead, with all the taste of the original. Enjoy it on its own, with crusty bread or with a simple bowl of rice.


  • 200g trimmed asparagus spears, halved
  • 2 medium courgettes, cut into 1cm dice
  • 160g frozen peas
  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely grated or crushed
  • 1 green chilli, seeded and finely chopped
  • 2 tsp smoked paprika
  • 1 tsp cumin seeds
  • Freshly ground black pepper
  • 1 tbsp roughly chopped coriander
  • 1 tbsp roughly chopped mint
  • 4 eggs


  1. Place the asparagus and courgettes into a saucepan. Add enough cold water to just cover, then set over a high heat and bring to the boil. When boiling, turn the heat down and simmer for 2 minutes until just tender then add the peas and cook for another minute. Drain well and set to one side.
  2. Meanwhile, heat a medium frying pan until hot. Add the olive oil and onion and cook for 4-5 minutes until soft but not coloured.
  3. Stir in the garlic, green chilli, smoked paprika and cumin seeds and fry for 2 minutes.
  4. Add the cooked veg to the pan and stir well, then season with black pepper. Stir fry for 1 minute then stir in half the coriander and mint and flatten the mixture out in the pan.
  5. Using the back of a spoon, create 4 "wells" in the mixture. Crack an egg into each one, then cover with a lid and cook over a medium heat for 3-4 minutes until the eggs are just cooked, but still runny in the centre.
  6. Remove the lid and scatter the remaining coriander and mint over the top. Serve straightaway.

Ready in about 20 minutes
Serves 4

You can find more great recipes just like this one in our Taste! cookbook. Visit our online shop to get your copy.