Pea and Broad Bean Shakshuka (Printer version)

Fresh spring vegetables in spiced tomato sauce with poached eggs and feta.

# 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

→ Eggs

14 - 4 large eggs

→ Garnishes

15 - 3 tablespoons crumbled feta cheese
16 - 2 tablespoons chopped fresh parsley or mint
17 - 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 Advice:

01 -
  • The combination of sweet spring vegetables with smoky spices creates layers of flavor you simply cant get from a traditional shakshuka.
  • Its endlessly adaptable to whatever is in season, making it a dependable recipe when you need to impress without stressing.
02 -
  • The key to perfect eggs is removing the pan from heat when the whites are just set but yolks are still wobbly, as they will continue cooking from residual heat.
  • If using frozen peas and beans, you can skip the blanching step and add them directly to the tomato sauce with an extra minute or two of cooking time.
03 -
  • For an extra layer of flavor, try toasting and grinding your own spices rather than using pre-ground, the difference is remarkable especially with cumin seeds.
  • A final drizzle of your best olive oil just before serving isnt optional, it adds a fresh peppery note that elevates every bite.
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