Pea and Broad Bean Shakshuka (Print)

Vibrant spring shakshuka with peas, broad beans, and asparagus poached in spiced tomato sauce.

# Components:

→ 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 oz asparagus, trimmed and cut into 3/4 inch pieces
06 - 5.3 oz fresh or frozen peas
07 - 5.3 oz fresh or frozen broad beans, shelled
08 - 14 oz canned chopped tomatoes or passata
09 - 2 tablespoons tomato paste

→ Spices & Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon chili flakes
14 - Salt and black pepper to taste

→ Eggs & Garnish

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

# Method:

01 - Heat olive oil in a large, deep skillet or sauté pan over medium heat. Add onion and cook for 4-5 minutes until soft and translucent.
02 - Stir in garlic and red bell pepper. Cook for 2-3 minutes until slightly softened but not browned.
03 - Add cumin, smoked paprika, ground coriander, and chili flakes. Fry for 1 minute until fragrant, stirring constantly to prevent burning.
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 7-8 minutes until vegetables are just tender-crisp.
06 - With the back of a spoon, make small wells in the sauce. Crack eggs into the wells. Cover and cook gently for 5-7 minutes until whites are set but yolks remain runny.
07 - Remove from heat. Sprinkle with parsley or mint and crumbled feta cheese. Serve immediately with lemon wedges and crusty bread for dipping.

# Expert Advice:

01 -
  • The combination of tender spring vegetables and rich tomato sauce creates the perfect balance between sweet and savory
  • Its a one pan meal that looks impressive but takes minimal effort, ideal for lazy weekend mornings or weeknight dinners
02 -
  • Getting the eggs right requires timing and patience, so start checking them at 5 minutes and remember they'll continue cooking slightly from residual heat after you remove the pan from the stove
  • The sauce consistency is crucial and should be thick enough to hold the eggs but still pourable, so if it seems too thin let it simmer for a few extra minutes before adding the vegetables
03 -
  • If your sauce seems too acidic, add a pinch of sugar or honey to balance the tomatoes before adding the vegetables
  • For extra protein without eggs, add drained chickpeas or white beans in the final minutes of cooking
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