Pea and Broad Bean Shakshuka (Printable)

Spring vegetables poached in spiced tomato sauce with eggs

# 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 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 Steps:

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 softened.
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, or until the whites are set but yolks remain runny.
07 - Remove from heat. Sprinkle with chopped parsley or mint and feta cheese if using. Serve immediately with lemon wedges and crusty bread.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been cooking all day.
  • The runny yolks create their own sauce when you break them into the vegetables, making every bite feel luxurious.
  • You can prep everything ahead and just finish with the eggs, which means less stress when guests arrive.
  • It's naturally vegetarian and gluten-free if you skip the bread, but nobody will notice what's missing.
02 -
  • Don't let the sauce get too thin before adding the vegetables, or everything will taste diluted instead of concentrated and vibrant.
  • Room temperature eggs cook much more gently than cold ones pulled straight from the fridge, which means you're less likely to end up with overcooked whites.
  • If your eggs are cooking too quickly, lower the heat even more and cover the pan to trap steam rather than direct heat.
  • The broad beans must be shelled and skinned, not left whole, or they'll be tough and bitter no matter how long you cook them.
03 -
  • Prep all your ingredients before you start cooking, because once the sauce is going, you'll need to move quickly and can't have one hand looking for the asparagus.
  • If you're cooking for guests, you can prepare the sauce up to two hours ahead and just reheat it gently before adding the vegetables and eggs at the last moment.
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