British Asparagus, Sweet Potato and Tomato Shakshouka

You will need

2 tsp cumin seeds
1/2-1 tsp chilli flakes, to taste
2 tbsp olive oil
1 large sweet potato, peeled and cut into 1cm chunks (about 400g total weight)
2 cloves garlic, chopped
400g cherry tomatoes, halved
1 bunch British asparagus, trimmed and chopped into bite size pieces
2-4 eggs, depending on hunger
A small handful coriander, chopped
Salt and freshly ground black pepper

To serve

A drizzle of extra virgin olive oil
A dollop of Greek yogurt


1 Add the cumin and chilli to a frying pan and set over a medium-high heat to toast for a couple for minutes. Once the spices are fragrant, pour in the oil and add the sweet potato cubes, stirring well to mix. Reduce the heat to a minimum and cover the pan with a piece of tin foil (or a lid if you have one). Leave to cook for 10 minutes, stirring once or twice, until the sweet potato is just starting to soften.

2 Remove the foil, add the garlic and stir through, then fry for a minute. Turn the heat up a little, add the tomatoes and a little salt and pepper and fry for another 5 minutes, stirring occasionally. Stir through the asparagus, recover loosely with the foil and cook for another 5 minutes.

3 Use a wooden spoon to push the vegetables aside to make 2-4 wells in the asparagus mix, cracking an egg into each. Recover loosely with the foil and leave to cook until the eggs are done to your liking, about 5-8 minutes for a set white and a runny yolk.

4 Season with salt and black pepper, scatter over the coriander, top with a dollop of Greek yogurt and a drizzle of extra virgin olive oil. Serve immediately with plenty of crusty bread.

Recipe courtesy of