Pea and Broad Bean Shakshuka (Printable)

A fresh twist featuring sweet spring vegetables in spiced tomato sauce with perfectly set eggs.

# Ingredient List:

→ Vegetables

01 - 1 cup fresh or frozen peas
02 - 1 cup fresh or frozen broad beans, double-podded if fresh
03 - 1 bunch asparagus (approximately 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 and Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground coriander
12 - 1/4 teaspoon chili flakes, optional
13 - Salt and black pepper to taste

→ Eggs

14 - 4 large eggs

→ Garnishes

15 - 3 tablespoons crumbled feta cheese
16 - 2 tablespoons chopped fresh parsley or mint
17 - Extra virgin olive oil for drizzling

# Steps:

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 chopped onion and diced red bell pepper; sauté for 5 minutes until softened.
03 - Stir in minced garlic, ground cumin, smoked paprika, ground coriander, and chili flakes. Cook for 1 minute until fragrant.
04 - Add tomato paste, then chopped tomatoes. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
05 - Add blanched asparagus, peas, and broad beans. Season with salt and pepper to taste. Simmer for 5 to 7 minutes until vegetables are just tender.
06 - Make four small wells in the vegetable mixture. Crack one egg into each well. Cover the pan and cook on low heat for 7 to 10 minutes until eggs are just set but yolks remain runny.
07 - Remove from heat. Sprinkle with crumbled feta and fresh herbs. Drizzle with extra virgin olive oil.
08 - Serve directly from the pan with crusty bread or flatbreads.

# Expert Advice:

01 -
  • The runny egg yolks create this magical sauce that mingles with the spiced tomatoes in a way that makes even simple bread feel like a luxury.
  • Its the perfect one-pan wonder that feels special enough for weekend brunch but is actually simple enough for a Wednesday dinner when youre craving something nourishing.
02 -
  • Double-pod fresh broad beans by blanching them first, then slipping off their waxy outer skins - I learned this the hard way after serving them with their bitter jackets on and watching guests politely push them aside.
  • The eggs continue cooking even after you take the pan off the heat, so remove it when the whites are just set but the yolks still wobble slightly if you want that glorious runny center.
03 -
  • To prevent your eggs from spreading too much in the sauce, crack each one into a small cup first, then create a deeper well with a spoon before sliding it in.
  • If you accidentally break a yolk, quickly scoop it out with a spoon before it sets and try again with a fresh egg - that perfect sunny presentation is worth the extra effort.
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