Green Asparagus Shakshuka - A better choice!

Prep Time: 5 minutes. Cook Time: 10 minutes.

Serves: 2-4

Spring

Make the most of asparagus season with this one-pan spring brunch that’s as easy as it is impressive.

Posted on 09 October 2025

Ingredients

Slice asparagus into bite-size pieces and set aside.
Roughly chop silverbeet leaves and stems and place in a blender with the parsley, coriander, water, and 1 tbsp of the oil. Puree until smooth, season with salt and pepper.
Drizzle remaining oil into a large skillet over medium heat, add onion and garlic and cook 3-4 minutes until onion has started to soften. Mix through cumin, paprika, and chilli flakes.
Pour silverbeet sauce into the pan with the onion mixture and stir well. Fold in asparagus pieces and cook for a minute to heat sauce through.
Reduce heat to medium low and use a spoon to make four wells in the green sauce. Crack eggs into the indentations and simmer, uncovered, 3 minutes. Cover pan and cook for a further 2-4 minutes until eggs are cooked to your liking.
Dollop shakshuka with harissa and yoghurt. Serve with lemon wedges and thick slices of sourdough.

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