Pea and Broad Bean Shakshuka (Printable)

Fresh spring vegetables meet spiced tomato sauce with perfectly cooked eggs.

# Ingredient List:

→ 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

→ Eggs

15 - 4 large eggs

→ Garnishes

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

# How to Prepare:

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 5–7 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 7–10 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 -
  • It comes together in under an hour and actually tastes like you've been cooking all day.
  • Those runny yolks and crispy feta make it feel fancy enough for guests but casual enough for yourself.
  • Spring vegetables at their best—no heavy cream or complicated techniques required.
02 -
  • Blanching the peas and beans first is not extra—it ensures they're tender before they hit the sauce, so they don't turn grainy or tough.
  • The eggs are done when you stop watching them obsessively; covered on low heat is the gentlest way, and you'll know by the slight resistance of the white and the slight wobble of the yolk.
03 -
  • If your skillet doesn't have a lid, drape it loosely with foil—you need steam more than pressure to cook those eggs gently.
  • The moment you crack the eggs in is when you stop tasting and adjusting and simply trust the process; those last few minutes belong to the eggs, not the sauce.
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