Pea and Broad Bean Shakshuka (Print Version)

Sweet spring vegetables and eggs in a spiced tomato sauce, topped with feta and fresh herbs.

# Components:

→ 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 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

# Preparation Steps:

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 one of those dishes that feels fancy enough to serve guests but honest enough to eat alone at your kitchen counter.
  • The egg yolk becomes its own sauce, mixing with the tomatoes and spices in a way that feels almost indulgent.
  • Spring vegetables do all the heavy lifting here, so it tastes bright without any pretense.
02 -
  • The eggs are the trickiest part, so watch them closely during those last minutes because nobody wants a rubbery yolk, but an undercooked white is also unpleasant; it's a narrow window, and your eyes are the best timer.
  • If you blanch the beans in advance and chill them, they'll keep for two days, which means you can have this whole meal ready to come together in about 20 minutes on a busy evening.
03 -
  • Keep the heat low when the eggs are cooking because high heat will make the whites rubbery before the yolks have a chance to set properly.
  • If you're worried about the eggs, crack them into a small bowl first, then gently slide them into the wells; it gives you a second chance if something goes wrong.
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