Pea and Broad Bean Shakshuka (Print Version)

Tender spring vegetables in aromatic tomato sauce, topped with poached eggs for a satisfying sharing meal.

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 5.3 ounces asparagus, trimmed and cut into 0.8 inch pieces
06 - 5.3 ounces fresh or frozen peas
07 - 5.3 ounces fresh or frozen broad beans, shelled
08 - 14.1 ounces canned chopped tomatoes
09 - 2 tablespoons tomato paste

→ Spices and Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 0.5 teaspoon ground coriander
13 - 0.5 teaspoon chili flakes, optional
14 - Salt and black pepper to taste

→ Eggs and Garnish

15 - 4 to 6 large eggs
16 - 2 tablespoons fresh parsley or mint, chopped
17 - 2.1 ounces feta cheese, crumbled, optional
18 - Lemon wedges for serving

# How-To Steps:

01 - Heat olive oil in a large deep skillet or sauté pan over medium heat. Add chopped onion and cook for 4 to 5 minutes until softened.
02 - Stir in minced garlic and diced red bell pepper, cooking for 2 to 3 minutes until slightly softened.
03 - Add ground cumin, smoked paprika, ground coriander, and chili flakes. Fry for 1 minute until fragrant.
04 - Stir in tomato paste and chopped tomatoes with a pinch of salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
05 - Add asparagus, peas, and broad beans. Cover and cook for 7 to 8 minutes until vegetables are just tender.
06 - Using the back of a spoon, create small wells in the sauce. Crack eggs into the wells. Cover and cook gently for 5 to 7 minutes until whites are set but yolks remain runny.
07 - Remove from heat. Sprinkle with chopped parsley or mint and crumbled feta if desired. Serve immediately with lemon wedges and crusty bread.

# Expert Hints:

01 -
  • It's ready in under an hour but tastes like you've been cooking all morning.
  • Spring vegetables shine here without any pretension—just good, honest flavors.
  • The runny yolks break into the sauce and create this silky finish that feels indulgent for a weeknight.
02 -
  • Don't skip toasting the spices—that minute of cooking transforms them from background flavors into something that actually tastes like something.
  • Keep your eye on the yolks; they go from perfect to overdone in about thirty seconds, so check them at five minutes and decide from there.
  • If you crack an egg and the yolk breaks, don't panic—just use that egg as scrambled bits mixed into the sauce instead of fishing out the pieces.
03 -
  • Make the sauce the day before and store it in the fridge, then reheat gently and add the eggs just before serving—it saves you time and the flavors actually deepen overnight.
  • If your eggs are cooking unevenly, rotate the pan halfway through so the heat distributes more fairly.
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