Pea and Broad Bean Shakshuka (Printable)

Spring vegetables meet Middle Eastern spiced tomato sauce with perfectly cooked eggs.

# 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 and drizzling

→ Eggs

15 - 4 large eggs

→ Garnishes

16 - 3 tablespoons crumbled feta cheese
17 - 2 tablespoons chopped fresh parsley or mint

# 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 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 contrast between the creamy eggs and the sweet pop of fresh peas creates a texture experience that store-bought shakshuka could never match.
  • Its equally perfect for breakfast, brunch or dinner, which means youve got a versatile dish that impresses no matter when you serve it.
02 -
  • Dont skip double-podding the broad beans if using fresh ones, as that outer skin can be tough and bitter, a lesson I learned after serving them to my food-critic friend.
  • The timing on the eggs is everything, I discovered after serving too-firm yolks once and watching my guests miss out on that glorious sauce-soaking experience.
03 -
  • Use a pan with higher sides than you think you need, as the sauce can sputter and bubble enthusiastically when it comes to a simmer.
  • Room temperature eggs crack more cleanly and cook more evenly than cold ones straight from the refrigerator.
Go back