Pea and Broad Bean Shakshuka (Printable)

Spring vegetables poached in aromatic spiced tomato sauce with eggs

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 5.3 ounces asparagus, trimmed and cut into 0.8 inch pieces
06 - 5.3 ounces fresh or frozen peas
07 - 5.3 ounces fresh or frozen broad beans, shelled
08 - 14.1 ounces canned chopped tomatoes or passata
09 - 2 tablespoons tomato paste

→ Spices and Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 0.5 teaspoon ground coriander
13 - 0.5 teaspoon chili flakes, optional
14 - Salt and black pepper, to taste

→ Eggs and Garnish

15 - 4 to 6 large eggs
16 - 2 tablespoons fresh parsley or mint, chopped
17 - 2.1 ounces feta cheese, crumbled, optional
18 - Lemon wedges, to serve

# How To Make It:

01 - Heat olive oil in a large deep skillet or sauté pan over medium heat. Add chopped onion and cook for 4 to 5 minutes until soft and translucent.
02 - Stir in minced garlic and diced red bell pepper. Cook for 2 to 3 minutes until slightly softened.
03 - Add ground cumin, smoked paprika, ground coriander, and chili flakes. Fry for 1 minute until fragrant.
04 - Stir in tomato paste, chopped tomatoes, and a pinch of salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
05 - Add asparagus, peas, and broad beans. Cover and cook for 7 to 8 minutes until vegetables are just tender.
06 - With the back of a spoon, make small wells in the sauce. Crack eggs into the wells. Cover and cook gently for 5 to 7 minutes until whites are set but yolks remain runny.
07 - Remove from heat. Sprinkle with fresh parsley or mint and crumbled feta if using. Serve immediately with lemon wedges and crusty bread.

# Expert Tips:

01 -
  • It's deceptively impressive—looks fancy enough to serve guests, but comes together faster than you'd think.
  • Spring vegetables actually taste like themselves here instead of getting lost in the sauce.
  • One pan, endless flexibility, and those yolks are basically nature's sauce.
02 -
  • Don't rush the egg-poaching stage—low heat is your friend here, and a lid is non-negotiable if you want the tops to cook while keeping those yolks liquid.
  • If your eggs are looking pale and the yolks are starting to set, you've cooked them too long; pull them off the heat while they're still slightly underdone because carryover cooking will finish them perfectly.
03 -
  • Make the sauce ahead of time if you're cooking for guests—reheat it gently and add the eggs only when everyone's seated and ready to eat.
  • If you can't find broad beans, cannellini beans work in a pinch, though you'll lose that particular buttery sweetness that makes this dish special.
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