Shakshuka with Asparagus and Smoked Pancetta

Go posh and surprise your love ones with an amazing brunch they will never forget: Shakshuka with Asparagus and Smoked Pancetta. Cook something really nice and tell them: “I made this for you because you deserve all the best in the world.”

You don’t need to spend loads of money and time to have restaurant quality food at home, just fresh ingredients and basic cooking skills. And there’s more life outside your traditional breakfast or brunch. There’s plenty more life even outside your traditional Shakshuka! You’re already good in the kitchen, follow your instinct!

How to make Shakshuka with Asparagus and Smoked Pancetta


  • 2 jars of FENNEC Shakshuka Sauce
  • 2 eggs
  • A bunch of fresh green asparagus
  • Smoked pancetta
  • Extra Virgin Olive Oil


To cook this Shakshuka with Asparagus and Smoked Pancetta, wrap the asparagus in bunches of two with a slice of pancetta per bunch. Fry them in a pan with a bit of Extra Virgin Olive Oil until the pancetta is crispy and the asparagus soft. You don’t need to add salt because this kind of pancetta uses to be salty.

Warm the content of the FENNEC jars in a non-stick pan, medium-high fire. When the sauce is hot, reduce the fire to medium, make two spaces for the eggs and cook them with the pan lid on until the whites are done and the yolks have the texture you desire. In our Shakshuka with Spinach and Beans recipe we tell you our secret to always get perfect runny egg yolks.

When the eggs are cooked, put the bunches of asparagus and pancetta on top of your Shakshuka and serve immediately with some toasted bread and Israeli Salad.

I strongly advice you to dip the tip of the asparagus in the egg yolk, bite and repeat it until you get to the crispy pancetta. That’s heaven in Earth!

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