Pea and Broad Bean Shakshuka (Printer Friendly)

Spring shakshuka with peas, broad beans, asparagus in spiced tomato sauce. Vegetarian and gluten-free friendly.

# What You 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 (approximately 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 fresh parsley or mint, chopped
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 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.

# Pro Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering something magical all morning.
  • The vegetables stay bright and tender instead of turning to mush, which honestly surprised me the first time I got it right.
  • You can make it entirely vegetarian, mostly vegan, or add whatever protein feels right—it's genuinely forgiving.
02 -
  • If you blanch the peas and broad beans ahead of time, the vegetables stay bright green and tender instead of turning gray and mushy from overcooking in the sauce.
  • The heat matters more than you'd think—low heat while the eggs cook prevents them from scrambling and keeps the yolks creamy, which is honestly the whole point of this dish.
03 -
  • Room temperature eggs cook more evenly and gently than cold ones, so pull them from the fridge while you're prepping everything else and you'll have better results.
  • If you want more depth, add a small pinch of ground turmeric along with the other spices—it adds an earthiness that most people can't quite identify but definitely notice and love.
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