Pea and Broad Bean Shakshuka (Printable Version)

Spring-inspired shakshuka with peas, broad beans, asparagus, and poached eggs in aromatic tomato and herb sauce.

# What You’ll 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 0.75 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 or passata
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

# Step-by-Step Guide:

01 - Heat olive oil in a large deep skillet 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. Cook 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, make small wells in the sauce. Crack eggs into the wells. Cover and cook gently for 5 to 7 minutes until egg whites are set but yolks remain runny.
07 - Remove from heat. Sprinkle with fresh parsley or mint and crumbled feta cheese if desired. Serve immediately with lemon wedges and crusty bread.

# Additional Tips::

01 -
  • It turns spring vegetables into a one-pan meal that feels special enough for guests but easy enough for a weeknight.
  • The runny yolks mix with the spiced tomato sauce to create a rich, silky coating that makes you want to sop up every last bit with bread.
  • You can prep everything in advance and just crack the eggs in when you're ready to eat, making timing almost foolproof.
02 -
  • If your broad beans are fresh, blanch them in boiling water for 2 minutes, then peel off the pale outer skins to reveal the tender green beans inside, otherwise they can be tough and bitter.
  • Don't skip covering the pan when cooking the eggs, or the tops will stay raw while the bottoms overcook, and you'll miss out on those perfectly runny yolks.
  • Taste the sauce after adding the tomatoes and adjust the salt, because canned tomatoes vary wildly in seasoning and you want a well-balanced base before the eggs go in.
03 -
  • Use a skillet with a lid that fits snugly, because trapping the steam is what cooks the egg whites through while keeping the yolks runny.
  • If you like your yolks even runnier, pull the pan off the heat a minute early and let the residual heat finish the job.
  • A squeeze of lemon juice just before serving is non-negotiable, it wakes up all the flavors and makes the whole dish taste brighter and more balanced.
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