Pea and Broad Bean Shakshuka (Printable)

Spring shakshuka with peas, broad beans, asparagus in spiced tomato sauce, topped with eggs and feta.

# What You'll Need:

→ Vegetables

01 - 1 cup fresh or frozen peas
02 - 1 cup fresh or frozen broad beans, double-podded if fresh
03 - 1 bunch asparagus (about 7 ounces), trimmed and cut into 2-inch pieces
04 - 1 medium onion, finely chopped
05 - 1 red bell pepper, diced
06 - 2 garlic cloves, minced
07 - 1 can (14 ounces) chopped tomatoes
08 - 2 tablespoons tomato paste

→ Spices & Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground coriander
12 - ¼ teaspoon chili flakes, optional
13 - Salt and black pepper to taste
14 - Extra virgin olive oil for cooking

→ Eggs

15 - 4 large eggs

→ Garnishes

16 - 3 tablespoons crumbled feta cheese
17 - 2 tablespoons chopped fresh parsley or mint
18 - Extra virgin olive oil for drizzling

# How To Make It:

01 - Bring a pot of salted water to a boil. Blanch peas and broad beans for 2 minutes, then transfer to an ice bath. Drain and set aside.
02 - Heat olive oil in a large, deep skillet over medium heat. Add onion and red bell pepper; sauté for 5 minutes until softened.
03 - Stir in garlic, cumin, smoked paprika, coriander, and chili flakes. Cook for 1 minute until fragrant.
04 - Add tomato paste, then the chopped tomatoes. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
05 - Add asparagus, peas, and broad beans. Season with salt and pepper. Simmer for 5–7 minutes, until vegetables are just tender.
06 - Make four small wells in the vegetable mixture. Crack an egg into each well. Cover the pan and cook on low heat for 7–10 minutes, until eggs are just set but yolks remain runny.
07 - Remove from heat. Sprinkle with crumbled feta and fresh herbs. Drizzle with olive oil.
08 - Serve directly from the pan with crusty bread or flatbreads.

# Expert Tips:

01 -
  • Fresh spring vegetables taste nothing like their canned counterparts, and here they practically sing against the warm spices and runny yolks.
  • The whole pan comes together in under an hour, yet feels impressive enough for guests or special enough for yourself on a quiet weeknight.
  • It's naturally vegetarian, gluten-free, and forgiving enough to swap in whatever vegetables are calling to you that day.
02 -
  • Eggs will keep cooking even after you remove the pan from heat, so pull it off the stove when the yolks still look slightly soft on top, trusting that carryover cooking will do the rest.
  • Don't skip the ice bath for the vegetables; it's the difference between a bright, lively dish and one that tastes vaguely gray and tired.
  • If your pan doesn't have a lid, a piece of foil or even a baking sheet will work in a pinch, but you need that cover to steam the eggs gently.
03 -
  • Taste your tomato sauce before adding the eggs and adjust the seasoning aggressively; it's the only chance you'll get, and boldness here makes the whole dish brighter.
  • Lower the heat before adding eggs and resist the urge to peek constantly; patience here means yolks that are truly runny and whites that are properly set, not the reverse.
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