Pea and Broad Bean Shakshuka (Printable Version)

Spring vegetables poached in spiced tomato sauce with eggs, finished with herbs and feta.

# 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 & 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 & 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

# Directions:

01 - Heat olive oil in a large deep skillet or sauté pan over medium heat. Add onion and cook for 4 to 5 minutes until soft.
02 - Stir in garlic and red bell pepper; cook for 2 to 3 minutes until slightly softened.
03 - Add cumin, smoked paprika, ground coriander, and chili flakes. Fry for 1 minute until fragrant.
04 - Stir in tomato paste, chopped tomatoes, and 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 - With 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, or until the whites are set but yolks are still runny.
07 - Remove from heat. Sprinkle with parsley or mint and feta if using. Serve immediately with lemon wedges and crusty bread.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've spent all morning cooking.
  • The runny eggs soak into the spiced sauce in the most satisfying way, and everyone at the table shares the same contented sigh.
  • Spring vegetables shine here without any fussiness, and the flavor actually improves if you make it a day ahead.
02 -
  • Don't skip the spice-toasting step, because whole spices bloomed in hot oil taste alive in a way that adding them dry simply cannot match.
  • The eggs cook through carryover heat and steam, so taking the pan off the heat while yolks are still slightly soft is the trick to avoiding rubbery whites and overcooked yolks.
03 -
  • Make the sauce up to a day ahead, then gently reheat it and add the eggs just before serving, which turns this into a weeknight dinner you can mostly prepare on a Sunday.
  • Room temperature eggs crack more cleanly than cold ones, so pull them from the fridge while you're finishing the sauce.
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