Pea and Broad Bean Shakshuka (Printable Version)

Spring vegetables poached in spiced tomato sauce with eggs for a vibrant 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 0.75 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
09 - 2 tablespoons tomato paste

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

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen, but honestly takes less time than scrolling through your phone.
  • Spring vegetables stay crisp and bright instead of turning into mush, which was my biggest cooking breakthrough with this one.
  • One pan means one thing to clean, which speaks to my soul on weeknight dinners.
  • Vegetarian and gluten-free without tasting like you're missing anything at all.
02 -
  • Don't skip the resting step for the canned tomatoes—that 10-minute simmer transforms watery canned tomatoes into something concentrated and sauce-like rather than soupy.
  • Frozen vegetables work better here than you'd expect because they release less water, keeping your sauce thick and your final dish texturally interesting instead of one-note.
  • The eggs are the timer; don't obsessively poke at them, just trust that 5-7 minutes under a lid will give you runny yolks and set whites without fail.
03 -
  • Make small wells with the back of a spoon rather than your finger—it gives you more control and the eggs nestle in better without cracking.
  • If your yolks are setting too fast, lower the heat slightly before you add the eggs; every stove runs different and this takes a gentle hand.
  • Fresh mint instead of parsley completely changes the flavor profile into something more Mediterranean and herbaceous, so try both versions and pick your favorite.
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