Pea and Broad Bean Shakshuka (Printable)

Vibrant spring vegetables poached in spiced tomato sauce with eggs for a colorful Middle Eastern main course.

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 5.3 ounces asparagus, trimmed and cut into 0.8 inch pieces
06 - 5.3 ounces fresh or frozen peas
07 - 5.3 ounces fresh or frozen broad beans, shelled
08 - 14.1 ounces canned chopped tomatoes or passata
09 - 2 tablespoons tomato paste

→ Spices & Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 0.5 teaspoon ground coriander
13 - 0.5 teaspoon chili flakes, optional
14 - Salt and black pepper to taste

→ Eggs & Garnish

15 - 4 to 6 large eggs
16 - 2 tablespoons fresh parsley or mint, chopped
17 - 2.1 ounces feta cheese, crumbled, optional
18 - Lemon wedges for serving

# Directions:

01 - Heat olive oil in a large deep skillet over medium heat. Add onion and cook 4 to 5 minutes until softened.
02 - Stir in garlic and red bell pepper; cook 2 to 3 minutes until slightly softened.
03 - Add cumin, smoked paprika, ground coriander, and chili flakes. Fry for 1 minute until fragrant.
04 - Stir in tomato paste, chopped tomatoes, salt, and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
05 - Add asparagus, peas, and broad beans. Cover and cook 7 to 8 minutes until vegetables are just tender.
06 - Using the back of a spoon, create small wells in the sauce. Crack eggs into the wells. Cover and cook gently 5 to 7 minutes until egg whites are set but yolks remain runny.
07 - Remove from heat. Sprinkle with fresh parsley or mint and feta cheese if desired. Serve immediately with lemon wedges and crusty bread.

# Top Tips:

01 -
  • It's basically spring on a plate—vibrant, fresh, and somehow feels lighter than it tastes.
  • The eggs cook gently right in the sauce, so there's zero extra dishes and maximum flavor absorption.
  • You can prep everything in 15 minutes and have dinner ready before you know it, perfect for weeknight magic.
  • It's the kind of dish that looks restaurant-worthy but honestly just comes together naturally.
02 -
  • Don't crack your eggs into the pan when the sauce is at a rolling boil, or the whites will scramble before the yolks even have a chance—medium-low heat is your friend here.
  • If you're worried about getting the timing right, crack the eggs when the sauce is mostly done and just simmering gently, then cover and check every minute or so.
  • The sauce will continue cooking slightly even after you remove the pan from heat, so if your eggs look almost set, pull it off the stove.
03 -
  • Make the sauce up to a day ahead and refrigerate it; just reheat gently and add fresh vegetables when you're ready to cook.
  • If you're feeding more than four people, double the sauce and cook the eggs in batches rather than crowding the pan.
  • A lid that fits your skillet is genuinely important here—if you don't have one, even a baking sheet laid across the top works.
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