Pea and Broad Bean Shakshuka (Print Version)

Vibrant spring shakshuka featuring peas, broad beans, and asparagus in lightly spiced tomato sauce with perfectly cooked eggs.

# Ingredient List:

→ 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

# Recipe 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 Suggestions:

01 -
  • It tastes like spring in a single skillet, with sweet peas and tender asparagus that actually feel bright rather than heavy.
  • The runny yolks melt into the spiced tomato sauce in a way that makes you want to tear bread into every last drop.
02 -
  • The egg cooking time is everything; pull it off the heat a touch early if your yolks look like they're setting completely, because they'll continue cooking gently even after you remove the pan.
  • Blanching the peas and beans first guarantees they stay tender and don't turn mealy, which is the secret no one tells you about shakshuka vegetables.
03 -
  • If you're making this for a vegan crowd, skip the eggs and feta, then stir in a can of chickpeas instead; it loses nothing in richness and gains a different kind of heartiness.
  • The tomato sauce can be made a day ahead and reheated when you're ready to cook; just add the vegetables and eggs fresh, so everything tastes spring-like and alive.
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