I can’t honestly call this straight up shakshuka, but I’ve been having fun exploring new twists, unique ingredients and eating more seasonally than I have ever before!
With weekly trips to the local farmers market, we’ve been making it a ritual to eat as seasonally and as local as possible. And seriously, it isn’t that hard. I had no idea how vast the local food scene was in Washington. Farmers markets aside, Bellingham alone has about a dozen local breweries, local berry farms 10 minutes away and I heard if you keep on the down-low, the best way to get farm fresh eggs is through Craigslist, but I have yet to try that.
Ramps was the newest introduction into our cooking repertoire. AKA baby leeks, ramps have a super short-early spring fling and once you see them at the farmers market, they are gone by the time you’re done blinking. I grabbed some as quickly as I could, almost swinging a right hook at the guy behind me (No, just kidding. No locals or Canadians were harmed in the making of this dish, we are only an hour away from Canada, so everyone is realllyyyy nice here!)
Like I was saying before, I can’t fully call this shakshuka to its entirety, it is really a cross between shakshuka and a Turkish breakfast dish called cilbir, which is poached eggs that are poured over with paprika butter. So with spring inspiration in mind, I thought it would be interesting to combine the 2 ideas and make this delectable spring shakshuka with ramps, asparagus and topped with a spiced yogurt with sumac and lemon juice and a healthy drizzle of deepened paprika butter. Sounds heavenly doesn’t it? And caution: make sure you have lots of crusty bread. Necessity.
- 8-10 ramps ends trimmed
- 4-5 asparagus ends trimmed and cut into 1 inch pieces
- Small bunch of fresh parsley stems removed and chopped
- 3-4 whole eggs
- 1 Tb butter
- Olive oil for drizzling in pan
- 1/2 cup Greek yogurt
- 1/2 tsp sumac
- 1/2 lemon zested and juiced
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Drizzle of olive oil about 1 tsp
- 2-3 Tb unsalted butter
- 1/2 tsp smoked paprika
First make the herbed yogurt sauce. In a bowl, add all the yogurt ingredients and mix well, topping with a drizzle of olive oil. Taste for seasoning and set aside.
Then make the paprika butter. Melt 2 Tb of butter in a skillet and swirl with paprika. Set aside.
In a medium cast iron skillet (or anything you have, I just love the texture that the cast iron gives to the eggs), add butter and a drizzle of olive oil and allow to melt on low-medium heat.
Add the ramps, asparagus and cook for about 2-3 minutes until the ramps begin to wilt and asparagus begins to tenderize. Add chopped parsley and toss gently. Then make 3 (or 4) little wells into the mixture and crack the eggs into them and cook until whites are set and yolk is just setting (or desired doneness).
Once eggs are done, top with yogurt mixture and pour paprika butter over and garnish with more fresh parsley.
Serve with toasted baguette.