Pea and Broad Bean Shakshuka (Print)

Spring vegetables meet classic spiced tomato sauce with runny eggs and feta garnish.

# Components:

→ 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 - 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

# Directions:

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. Serve directly from the pan with crusty bread or flatbreads.

# Chef Secrets:

01 -
  • The yolk breaks into the sauce like liquid gold, turning the whole dish into something you can't stop eating.
  • It comes together faster than you'd expect, but tastes like you spent hours tending to it.
  • Spring vegetables shine without any pretension, just spice and tomatoes doing what they do best.
02 -
  • Don't skip the blanching step for fresh beans—it removes the papery skin that can feel unpleasant in the final dish.
  • Watch the eggs carefully during the last few minutes; they'll go from runny to overcooked faster than you expect, so keep the heat low and peek under the lid.
03 -
  • Use room temperature eggs so they cook evenly; cold eggs from the fridge will take longer and are more likely to overcook the whites before the yolks set.
  • Make the sauce up to a day ahead and reheat it gently before adding the eggs—this is a weeknight meal pretending to be effortless, but it doesn't have to be made entirely on the spot.
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