Pea and Broad Bean Shakshuka (Printable)

Tender spring vegetables poached in spiced tomato sauce with eggs, finished with fresh 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 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 for serving

# How-To:

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 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 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 parsley or mint and feta if using. Serve immediately with lemon wedges and crusty bread.

# Expert Advice:

01 -
  • It looks restaurant-worthy but takes less time than scrolling through your phone while waiting for dinner.
  • The runny egg yolks become the sauce itself—no need for anything fancy on the side.
  • Spring vegetables taste like they're meant to live in this spiced tomato base, and you'll taste why immediately.
02 -
  • The egg yolk is the sauce—crack it into the center of the plate and let it run through everything, which is why keeping those yolks runny is actually the whole point.
  • Don't overcrowd the wells when making indentations; four eggs spaced apart will cook faster and more evenly than six crammed together.
  • If your vegetables release a lot of liquid, simmer the sauce longer before adding the eggs so it's thick enough to cradle them properly.
03 -
  • Keep the heat at medium or low once the vegetables enter the pan; high heat will cause the sauce to reduce too fast and the vegetables to cook unevenly.
  • If your pan doesn't have a lid, use a sheet of aluminum foil or even a large dinner plate to cover it while the eggs cook—the steam is what sets the whites gently.
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