A flavorful and colorful falafel bowl recipe filled with fresh greens, Israeli chopped salad, homemade…
A cross between shakshuka and a Turkish breakfast called cilbir, this spring shakshuka merges the two to become a fantastic and bright spring brunch item. Eggs are nestled between sauteed ramps and spring asparagus and once cooked, everything is topped with smoked paprika butter and herbed yogurt. The flavors and textures of the cool yogurt and warm butter along with the creamy yolky eggs and vegetables is a magical bite.
Ramps are a Spring Must Have
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.)
A Cross Between Shakshuka and Cilbir
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.
Spring Shakshuka with Ramps, Herbed Yogurt and Spiced Butter
- 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
- 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.