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Spring Shakshuka with Ramps, Herbed Yogurt and Spiced Butter

Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Servings: 2 servings
Author: Samantha Ferraro


  • 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

Herbed Yogurt

  • 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

Spiced Butter


  • 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.