Pea and Broad Bean Shakshuka (Print)

Vibrant spring vegetables meet spiced tomato sauce with perfectly set 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 (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 - 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. Add peas and broad beans, cooking for 2 minutes. Transfer immediately to an ice bath using a slotted spoon. Drain thoroughly and set aside.
02 - Heat olive oil in a large deep skillet over medium heat. Add chopped onion and diced red bell pepper. Sauté for 5 minutes, stirring occasionally, until vegetables are softened and translucent.
03 - Stir in minced garlic, ground cumin, smoked paprika, ground coriander, and chili flakes. Cook for 1 minute, stirring constantly, until the spices become fragrant.
04 - Add tomato paste and stir to combine. Pour in the chopped tomatoes with their juice. Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
05 - Add the blanched asparagus, peas, and broad beans to the sauce. Season with salt and black pepper to taste. Simmer for 5-7 minutes until vegetables are tender but still maintain slight firmness.
06 - Using the back of a spoon, make four small wells evenly spaced in the vegetable mixture. Crack one egg into each well. Cover the skillet with a lid and reduce heat to low. Cook for 7-10 minutes until egg whites are set but yolks remain runny.
07 - Remove from heat. Sprinkle crumbled feta cheese and chopped fresh herbs over the top. Drizzle generously with extra virgin olive oil.
08 - Present directly from the skillet at the table with crusty bread or flatbreads on the side.

# Helpful Hints:

01 -
  • Spring vegetables at their peak sweetness make this feel lighter than traditional shakshuka, yet still deeply satisfying.
  • The runny eggs create a natural sauce that ties everything together without any cream or butter needed.
  • It looks restaurant-worthy but comes together in under an hour, which means you can actually make it on a weeknight.
02 -
  • Don't skip the ice bath for the blanched vegetables because it stops them from turning mushy, and trust me, the difference is real.
  • The eggs need low heat and a covered pan to cook gently, otherwise the whites will toughen up before the yolk sets, which ruins the whole experience.
  • Taste the sauce before adding eggs because salt is harder to adjust once they're in, and you want everything perfectly seasoned.
03 -
  • Room temperature eggs will cook more gently and set more evenly than cold ones, so pull them out of the fridge about 15 minutes before you need them.
  • Use a skillet with a tight-fitting lid because you need steam to set those egg whites without cooking the yolk too much, and a loose-fitting lid just won't do the job right.
  • If you're not a feta person, crumbled goat cheese or even shaved Parmesan works beautifully, but the feta really is the perfect partner for these vegetables.
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