ASPARAGUS AND KALE SHAKSHUKA
SERVES 3-4
O 100ml olive oil
O 2 shallots, fi nely chopped
O 4 cloves garlic, crushed
O1 teaspoon of coriander
O1 teaspoon of cumin seeds,
toasted and ground
O Tin of chopped tomatoes
OJar of roasted red peppers,
drained and choppedO 2 potatoes, diced
O250g asparagus, chopped
into chunks
O100g kale leaves, sliced or torn
O6 large, free-range eggs
O150ml Greek yoghurt
OSmall bunch mint leaves, chopped
O30g shaved pecorino cheese
O2 tablespoons of sesame seedsSTEPS
TO SUCCESS
Want to focus on transfer of
power? These lifts demand that
you get everything shifting fast...2
3
TRAIN1 Heat the olive oil in a large frying pan.
Add the shallots and cook for a few
minutes to soften, then stir in the garlic
and spices. Cook for 2-3 minutes.
2 Blitz the tomatoes and peppers
together with a stick blender, then stir
into the shallot mix. Add diced potatoes
and bring to a simmer. Cover and cook
for 20 minutes, stirring occasionally,
until the sauce is thick and rich.3 Now stir in the asparagus and kale
and cook for 5 more minutes.
4 Make six wells in the sauce and crack
an egg into each. Cover the pan and
continue cooking until eggs are cooked
to your liking (around 10-12 minutes).
5 Remove pan from heat. Dollop over
the yoghurt, top with mint, pecorino and
sesame seeds, and serve. Crusty bread
to mop up the sauce is optional.1
FRONT SQUAT
TO PUSH PRESS
// 3 x 5 REPS
Drop into a full front squat,
keeping the bar level on shoulders.
Drive upwards, pushing the bar up
and over your head. Bring the bar
back to your shoulders and repeat.3
TYRE FLIPS
// 3 x 6 REPS
Put hands under tyre and
shoulder against it, with
your feet positioned behind you.
Press forward and up, keeping
back straight. Lift tyre and fl ip.2
HIGH PULL FROM FLOOR
// 3 x 6 REPS
With the bar on the fl oor,
extend upwards, keeping
back at same angle until mid-thigh,
then explode vertically, shooting
the bar up, fast. Elevate elbows.RECIPE
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