Great with wholemeal toast, for dunking
Serves 2
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Jamie Oliver’s one-pot recipe for shakshuka features tender asparagus and broccoli in the mix with cottage cheese, fresh mint, eggs, potatoes and more, creating a satisfying middle eastern dish perfect to serve up for brunch.

Jamie’s One Pan Wonders premiered on BBC Lifestyle on Monday, 27 February at 7.25pm on StarHub channel 423, Singtel channel 255 and BBC Player.


  • ½ a bunch of asparagus (175 g)
  • ½ a head of broccoli (175 g)
  • Olive oil
  • 1 potato (175 g)
  • 1 clove of garlic
  • 2 tsps harissa
  • 4 free-range eggs
  • 2 tbsps cottage cheese
  • 2 sprigs of fresh mint
  • Extra virgin olive oil

Boil the kettle. Put a 28 cm frying pan on a medium-high heat. Snap the woody ends off the asparagus, then finely slice the stalks, leaving the tips whole.


Trim and finely chop the broccoli stalk, breaking the florets into small bite-size pieces. Place all the stalks in the pan with a little drizzle of olive oil, stirring regularly.


Peel the potato, cut into matchsticks and add to the pan, then peel, finely slice and add the garlic. Fry for 5 mins, then go in with 1 tsp of harissa and 300 ml of boiling kettle water.


Let it bubble and reduce until ½ cm of liquid is left in the pan. Season to perfection, then gently drop in the broccoli florets, pop the lid on and cook for 3 mins.


Add the asparagus tips, then make gaps and crack in the eggs. Cook covered on a medium heat for 3 mins, or until the eggs are cooked to your liking.


Dollop over the cottage cheese, spoon over the remaining harissa, pick or tear over the mint leaves, then finish with a pinch of black pepper and a drizzle of extra virgin olive oil, if you like.

Photo: Richard Clatworthy

Recipe: Jamie Oliver

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