Pea and Broad Bean Shakshuka (Printable Version)

Spring vegetables poached in aromatic 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 0.8 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 & 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 & 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 Make It:

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 soft.
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 the 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 are still runny.
07 - Remove from heat. Sprinkle with parsley or mint and feta, if using. Serve immediately with lemon wedges and crusty bread.

# Expert Tips:

01 -
  • It tastes like spring arrived on your plate, bright and alive in a way that feels almost indulgent for a weeknight dinner.
  • Everything happens in one pan, which means less cleanup and more time to actually enjoy eating with people you care about.
  • The runny yolks break into the sauce like a tiny gift, turning something already delicious into something unforgettable.
02 -
  • Don't crowd the skillet or use too high heat when cooking the eggs, or you'll end up with rubber whites instead of that tender, barely set quality that makes this dish special.
  • If your sauce seems too thin after the initial simmer, let it cook uncovered for an extra few minutes before adding the vegetables, because watery shakshuka loses its appeal fast.
03 -
  • Buy your broad beans fresh and shell them yourself if you can, because that moment of popping them open feels like a small meditation and they taste noticeably fresher than frozen versions.
  • A squeeze of lemon over each plate right before eating adds brightness that makes people put their fork down and notice what they're tasting, and that's the whole point of cooking.
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