Asparagus Shakshuka with Chickpea Flatbreads - alive magazine
Shakshuka, a North African-style dish featuring poached eggs in an aromatic tomato sauce, is a one-pan wonder that works for brunch, lunch, or dinner.
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Cooking tools:
- Skillet
- Mixing bowl
- Camp stove
- Grill grate
- Campfire
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Whisk
- Fork
- Spatula
- Stove
- Deep-sided skillet
- Can opener
- Colander
- Serving platter
Ingredients
- 1 large organic egg
- 1 1/2 cups (350 mL) chickpea (garbanzo) flour
- 1 Tbsp (15 mL) fresh thyme
- 1/4 tsp (1 mL) salt
- 2 Tbsp (30 mL) grapeseed or sunflower oil
- 1 onion, thinly sliced
- 1 bunch asparagus, woody ends trimmed, sliced into 1 in (2.5 cm) pieces
- 1 red bell pepper, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 tsp (10 mL) smoked paprika
- 1 tsp (5 mL) fennel seeds (optional)
- 1 tsp (5 mL) ground cumin
- 1/4 tsp (1 mL) black pepper
- 28 oz (796 mL) can whole peeled tomatoes
- 2 to 3 oz (57 to 85 g) feta cheese or goat cheese, crumbled (optional)
- Juice of 1/2 lemon
- 4 large organic eggs
- 1/3 cup (80 mL) chopped parsley or basil
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