Pea and Broad Bean Shakshuka (Printable)

Vibrant spring vegetables poached in spiced tomato sauce with eggs, finished with herbs and feta.

# 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 0.75 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
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 for serving

# Steps:

01 - Heat olive oil in a large deep skillet or sauté pan over medium heat. Add onion and cook for 4 to 5 minutes until softened.
02 - Stir in garlic and 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, or until the whites are set but yolks remain runny.
07 - Remove from heat. Sprinkle with fresh parsley or mint and crumbled feta if desired. Serve immediately with lemon wedges and crusty bread.

# Expert Tips:

01 -
  • It's spring on a plate, tasting like sunshine and fresh herbs without any fuss or pretension.
  • Four people can sit around one skillet and dig in together—there's something communal about sharing straight from the pan.
  • The runny yolks become this silky sauce that coats every vegetable, making even the humble peas taste luxurious.
  • Genuinely ready in under an hour, yet impressive enough that people think you've been cooking all morning.
02 -
  • Don't add the eggs too early—the sauce needs to be simmering gently when they go in, or you'll end up with either rubbery whites or raw yolks with no middle ground.
  • If your eggs are cooking faster on one side of the pan, rotate the skillet a quarter turn midway through; all stovetops have hot spots, and this compensates for them.
  • The vegetables will continue cooking slightly after you remove the pan from heat, so pull them off when they seem just a hair under-done, and they'll be perfect by the time you sit down.
03 -
  • If your bread isn't warm by the time dinner is ready, slice it and hold it over the steam rising from the skillet for a few seconds—it'll warm through and absorb a bit of the aroma.
  • Don't be shy with the lemon; those wedges aren't garnish, they're a key ingredient, and squeezing them over the eggs and sauce right before eating changes everything.
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