Asparagus and Ramp Shakshuka with Burrata
Category
Brunch
Prep
10 minutes
Cook
15 minutes
Style
Fusion
Technique
Baking
Diet Friendly
Vegetarian
Daily Recipe: March 18, 2023
This recipe for a brunch dish inspired by Fusion cuisine is perfect for a warm spring day in New York City. It features seasonal ingredients such as asparagus and ramps, and a fusion of flavors from Middle Eastern and Italian cuisines.
Ingredients (for 2)
- Asparagus, tough ends trimmed - 1/2 pound - cut into bite-size pieces
- Ramps, bulbs and greens chopped (or substitute 1 small spring onion and 1 garlic clove) - 3 - chopped
- Cherry tomatoes - 1/2 cup - halved
- Ground cumin - 1/2 teaspoon
- Smoked paprika - 1/2 teaspoon
- Ground coriander - 1/4 teaspoon
- Red pepper flakes - 1/4 teaspoon
- Salt - 1/4 teaspoon
- Olive oil - 2 tablespoons
- Eggs - 2
- Burrata cheese - 2 ounces - torn into pieces
- Fresh mint - 1 tablespoon - chopped
- Fresh parsley - 1 tablespoon - chopped
- Chili flakes - - for serving
Preparation
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Step 1 - 🌡️🔥👉Preheat the oven to 375°F.
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Step 2 - 🔥🍳🌿Heat the olive oil in a small cast iron skillet or oven-safe pan over medium heat. Add the asparagus and ramps and sauté for 2 minutes or until the asparagus is tender-crisp.
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Step 3 - 🍅🧂🍛Add the cherry tomatoes, spices, and salt. Stir to combine and cook for another 2-3 minutes until the cherry tomatoes have started to break down into a sauce.
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Step 4 - 🥚👉🌡️Make two wells in the tomato sauce and crack an egg into each well. Transfer the skillet to the oven and bake for 8-10 minutes or until the egg whites are set but the yolks are still runny.
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Step 5 - 🧀🧂🥖Remove the skillet from the oven and top with the burrata, chopped herbs, and chili flakes. Serve hot with crusty bread or pita for dipping.
Additional
For a non-vegetarian option, top the dish with crumbled crispy bacon or pancetta. To make the dish gluten-free, serve with gluten-free bread or pita. This dish can also be easily doubled or tripled to serve more people.