Pea and Broad Bean Shakshuka (Printable)

Colorful spring vegetables poached in aromatic tomato sauce with eggs for a satisfying vegetarian main.

# What You'll 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

# Step-by-Step Guide:

01 - Heat olive oil in a large deep skillet 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 and chopped tomatoes with 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 vegetables are tender.
06 - Using 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 until 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.

# Expert Suggestions:

01 -
  • It's a one-pan dinner that tastes like spring even in the depths of winter, if you use frozen vegetables.
  • The spiced tomato sauce does all the heavy lifting while you watch eggs poach gently into creamy perfection.
  • It feeds four people or stretches to six with crusty bread, making it endlessly flexible for weeknight chaos or weekend guests.
02 -
  • Don't crack eggs into a sauce that's actively boiling or the whites will scatter; the gentle simmer is essential.
  • If your sauce looks too thin when you add vegetables, it will thicken more as they release moisture, so resist the urge to add cornstarch.
  • Taste the sauce before adding salt; canned tomatoes vary wildly in sodium, and you might need less than you think.
03 -
  • Make the sauce completely ahead of time and reheat gently before adding vegetables and eggs; it gives you time to set a table without rushing.
  • If you crack an egg yolk accidentally, just keep going; broken yolks taste exactly the same and only you'll know.
Return