Pea and Broad Bean Shakshuka (Print Version)

Colorful vegetable shakshuka with peas, broad beans, asparagus and eggs in spiced tomato sauce.

# What You 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 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

# Directions:

01 - Heat olive oil in a large deep skillet over medium heat. Add chopped onion and cook 4 to 5 minutes until softened.
02 - Stir in minced garlic and diced red bell pepper. Cook 2 to 3 minutes until slightly softened.
03 - Add ground cumin, smoked paprika, ground coriander, and chili flakes if using. Fry for 1 minute until fragrant.
04 - Stir in tomato paste, chopped tomatoes, salt, and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
05 - Add asparagus, peas, and broad beans. Cover and cook 7 to 8 minutes until vegetables are just tender.
06 - Using the back of a spoon, make small wells in the sauce. Crack eggs into the wells. Cover and cook gently 5 to 7 minutes until egg 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 a one-pan meal that looks restaurant-worthy but asks almost nothing of you in terms of technique.
  • The spiced tomato sauce is addictive and gets even better if you make it a few hours ahead.
  • Spring vegetables shine without overshadowing each other, and you can swap them based on what's actually good that week.
02 -
  • Don't skip toasting the spices in the oil for that full minute—it transforms them from dusty powder into something that tastes like it has a story.
  • When you add the eggs, keep the heat gentle and resist the urge to peek more than once; the cover traps just enough steam to set the whites while keeping the yolks soft.
03 -
  • Make the tomato sauce the night before if you want to, then just reheat it, add the vegetables, and crack in the eggs when you're ready to eat—the flavors will have deepened and married together beautifully.
  • If your eggs are cooking too quickly or too slowly, adjust the heat; medium-low is usually the sweet spot, and a lid that fits snugly keeps the steam right where you need it.
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