Pea and Broad Bean Shakshuka (Printable Version)

A spring-inspired twist featuring sweet peas, broad beans, and asparagus in spiced tomato sauce.

# What You 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 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 - ½ teaspoon ground coriander
12 - ¼ 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 Make:

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 Tips:

01 -
  • It tastes like spring in a single pan, with tender vegetables and runny egg yolks that transform everything into something luxurious.
  • Comes together in under an hour and feels impressive enough to serve to guests who don't know how simple it actually was.
  • The spice blend is warm and subtle, never overpowering the natural sweetness of fresh peas and beans.
02 -
  • The eggs are the finale, not an afterthought, so don't crack them into the pan until the vegetables are exactly where you want them flavor and texture wise.
  • Freezing the blanched peas and beans might seem like a shortcut, but it actually prevents them from overcooking later in the sauce and keeps them tasting like themselves.
  • If you cover the pan with a lid that doesn't fit perfectly or traps too much steam, your eggs will overcook and the yolks will turn pale and solid, which is sad for everyone involved.
03 -
  • Don't skip the ice bath for the blanched vegetables, it's the single most important step for keeping them bright and tasting alive.
  • The runny yolk is the entire point, so resist overcooking it even though every instinct will tell you that undercooked eggs are dangerous, they're not in this context.
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