Pea and Broad Bean Shakshuka (Printable)

Spring vegetables meet Middle Eastern spices in this vibrant one-pan dish with perfectly cooked eggs.

# 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 and Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground coriander
12 - 1/4 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 -
  • It tastes like spring on a plate, but you can make it any time of year with frozen vegetables and feel just as satisfied.
  • The runny yolk mingles with the spiced tomato sauce in a way that feels indulgent without being heavy or complicated.
  • One pan, minimal cleanup, and you've got a meal that impresses people without you needing to fuss.
02 -
  • Don't skip blanching the peas and broad beans separately—it sounds fussy, but it keeps them from turning dark and mushy in the acidic tomato sauce, and the ice bath is the trick that locks in their bright color.
  • Watch your eggs like a hawk in those final minutes; the difference between a perfect runny yolk and a rubbery cooked one is about 90 seconds, so start checking around the 7-minute mark.
03 -
  • Use a deep skillet with a lid for this recipe; the depth allows room for the vegetables and eggs without everything getting crowded, and the lid traps steam to cook the eggs evenly.
  • If your eggs aren't cooking at the same rate, it usually means your pan isn't level or your heat isn't even; rotate the pan or adjust the flame slightly and give it another minute or two.
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