Pea and Broad Bean Shakshuka (Printable Version)

Spring vegetables meet spiced tomato sauce with runny eggs and feta topping.

# 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 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

# Directions:

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 to 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 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 olive oil.
08 - Serve directly from the pan with crusty bread or flatbreads.

# Expert Advice:

01 -
  • The combination of sweet spring peas and broad beans creates pockets of brightness that burst against the rich tomato sauce, something I discovered by happy accident when my garden produced too many peas one year.
  • Its both hearty and fresh at once, perfect for those in-between weather days when you crave comfort but also want to celebrate the new season.
02 -
  • Double-pod your broad beans if using fresh ones, as that second papery skin can be tough and bitter, a lesson I learned after serving them to my food-critic brother-in-law who pointed it out with merciless precision.
  • The eggs will continue cooking slightly from residual heat after you remove the pan from the stove, so take it off the heat when the whites are just set but still look slightly wet on top.
03 -
  • If youre cooking for a crowd, you can prepare everything up to the egg-adding stage in advance, then just reheat the sauce and add the eggs 10 minutes before youre ready to serve.
  • A cast-iron skillet gives the best results with more even cooking and a rustic presentation that makes the dish feel even more special when brought to the table.
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