Pea and Broad Bean Shakshuka (Printable)

Spring vegetables meet spiced tomato sauce with perfectly set eggs for a satisfying vegetarian main.

# What You 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

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

# Expert Suggestions:

01 -
  • This dish is secretly versatile enough to shine at both lazy weekend brunches and those nights when dinner needs to feel special without hours of effort.
  • The combination of spring vegetables with gently spiced tomatoes creates layers of flavor that deepen with each bite, converting even the most dedicated meat-eaters at my table.
02 -
  • Double-podding fresh broad beans is worth every second of effort, as that outer skin can be tough and bitter, hiding the buttery green treasure inside.
  • The eggs will continue cooking from residual heat even after you remove the pan from the stove, so pull it slightly earlier than you think for perfectly runny yolks.
03 -
  • Keep a close eye on the pan as the sauce reduces, stirring occasionally from the outside in to prevent the edges from over-caramelizing and turning bitter.
  • The perfect shakshuka pan should be wide rather than deep, allowing the vegetables to spread out and the eggs to cook evenly without stacking.
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