Pea and Broad Bean Shakshuka (Print Version)

Sweet peas, broad beans, and asparagus in spiced tomato sauce with runny eggs and feta.

# What You'll Need:

→ 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 oz), 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 oz) 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

# How To:

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 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 Tips:

01 -
  • The combination of sweet spring vegetables with smoky paprika creates layers of flavor that will make you close your eyes with each bite.
  • Its endlessly adaptable to whatever is fresh at the market, perfect for those impulsive produce purchases we all make.
02 -
  • Double podding fresh broad beans takes extra time but makes a world of difference, removing that slightly bitter outer skin.
  • If your egg whites are taking forever to set but the yolks are cooking too fast, spoon some of the hot tomato mixture over just the whites to speed them along.
03 -
  • Use a wide, shallow pan rather than a deep one to help the eggs cook evenly without the vegetables becoming overcooked.
  • The shakshuka actually improves with a 15 minute rest after cooking, allowing the flavors to meld while still keeping the eggs at that perfect runny consistency.
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