Updated: Jul 2
This vegetarian dish from Tess Prince at Love Food Ibiza is a stunning seasonal twist on a traditional shakshuka recipe and works just as well for a brunch or dinner.
A punchy and rich sauce of spiced tomato and red pepper forms the base of the dish and surrounds organic free-range eggs, steamed shelled peas and crunchy asparagus. You'll also find generous dollops of gut-friendly kefir yoghurt throughout, with a sprinkle of tangy sumac and pink Ibiza peppercorns.
This shakshuka recipe is an easy-but-elegant one pot wonder. You can add more veggies for an extra vitamin hit. Tess recommends adding the steamed asparagus and peas at the end for an extra crunch and a clean, contrasting texture.
Preparation time: 10 mins
Cook time: 30 mins
1 bunch of asparagus – chopped into spears
1 large handful of fresh peas (if you don’t have fresh peas – frozen are perfectly ok)
2 tablespoons olive oil
1 onion chopped
1 large red pepper chopped
3 cloves garlic, finely chopped
1 teaspoon ground cumin (or cumin seeds)
½ teaspoon smoked paprika
¼ teaspoon chilli flakes (if you like it spicy)
2 tablespoons tomato purée
1 tin of tomatoes chopped
2 tablespoons chopped fresh coriander (or flat-leaf parsley)
Freshly ground black pepper, to taste
5 to 6 organic eggs
1 carton of kefir yogurt (or Greek yogurt)
Pea shoots, watercress, or rocket
Sumac & pink peppercorns
Lightly steam the asparagus and peas for approximately three minutes. Plunge into chilled water, drain and set aside.
Preheat the oven to 180 degrees. Warm the oil in a large, oven-safe pan over a medium heat. Add the olive oil, onion. Stir often until the onions are tender and turning translucent (about four to six minutes).
Add the garlic, peppers, cumin, paprika and red pepper flakes. Stir constantly, until nice and fragrant (around one to two minutes).
Pour in the tinned tomatoes with the tomato purée and add the coriander. Stir and let the mixture come to a simmer.
Turn off the heat and adjust the seasoning with salt and pepper as necessary. se the back of a spoon to make a well near the perimeter and crack the egg directly into it. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.
Carefully transfer the pan to the oven and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they’ll continue cooking after you pull the dish out of the oven.)
Top with the cooked asparagus, peas and fresh leaves and sumac and pink peppercorns, if desired. Serve in bowls with warm flatbreads or crusty bread on the side.
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Tess Prince is an Ibiza-based international chef and food writer. Tess has 20 years of experience, which includes her role as resident chef at Soul Adventures, one the world’s leading kundalini yoga retreats in Ibiza, France and india. Tess is also a private chef to Ibiza’s visiting A-list celebrities and is passionate about food and nurturing the soul through the provision of exquisitely presented food-art.