Pea and Broad Bean Shakshuka (Printable)

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

# 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 oz), 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 oz) 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

# Method:

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.
08 - Serve directly from the pan with crusty bread or flatbreads.

# Expert Advice:

01 -
  • It's the kind of one-pan dinner that makes your kitchen smell incredible while you're barely paying attention.
  • You get runny egg yolks that practically become sauce, mixed with vegetables that taste like they were just picked.
  • Spring vegetables shine here without any fussy technique or impossible-to-find ingredients.
02 -
  • The ice bath after blanching is not just a nice touch; it's the difference between bright green vegetables and dull gray ones, because it stops the cooking immediately and locks in the color.
  • Do not skip the spice blooming step, where the raw spices toast in hot oil for just a minute, because it transforms them from dusty powder into something aromatic and warm that carries through the entire dish.
03 -
  • Room temperature eggs cook more gently and evenly in the hot sauce, so pull them from the fridge a few minutes before you need them.
  • If you can't find fresh broad beans, frozen double-podded ones save you the labor and taste just as fresh as what comes from the market in spring.
Return