Pea and Broad Bean Shakshuka (Printable)

Vibrant spring vegetables and eggs in a lightly spiced tomato sauce, perfect with crusty bread for brunch or dinner.

# 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 (about 7 oz), 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 oz) chopped tomatoes
08 - 2 tablespoons tomato paste

→ Spices & Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 0.5 teaspoon ground coriander
12 - 0.25 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

# How to Prepare:

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. Serve directly from the pan with crusty bread or flatbreads.

# Expert Advice:

01 -
  • It is a vibrant departure from the heavy red versions and makes your kitchen feel like a sunny garden.
  • The pop of fresh peas against the creamy egg yolks creates a texture you did not know you were missing.
02 -
  • If you skip the ice bath for the greens they will turn a dull olive color rather than staying vibrant.
  • Cracking your eggs into a small bowl first prevents any shell from ruining your perfect vegetable nests.
03 -
  • Drizzle your best olive oil over the finished pan to add a luxurious silkiness to every bite.
  • Leftover sauce without the eggs makes a fantastic topping for grilled halloumi the next day.
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