Pea and Broad Bean Shakshuka (Printable)

Vibrant spring vegetables simmered in spiced tomato sauce with runny eggs and feta cheese.

# What Goes In:

→ 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 It:

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 5-7 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 7-10 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 Advice:

01 -
  • It tastes like spring decided to show up on your dinner plate, bright and alive in ways winter cooking can't quite manage.
  • The runny yolk becomes your sauce, turning something simple into something that feels genuinely indulgent.
  • You can pull it together in less time than it takes to order takeout, yet it looks like you've been in the kitchen for hours.
02 -
  • Blanching the peas and beans first seems like an extra step, but it's the difference between them tasting bright and spring-like versus dull and overcooked by the time the eggs set.
  • The yolk must stay runny—there's no shakshuka without it, so keep the heat low during the final cooking stage and don't be tempted to cover it longer than needed.
  • If your pan doesn't have a lid, use a piece of foil loosely tented over the top; the trapped steam cooks the egg whites while the yolk stays protected.
03 -
  • If you're cooking for people who are squeamish about runny yolks, you can cook them fully in about 12 minutes total, but trust me—encourage them to try it runny at least once.
  • Make the sauce up to 2 hours ahead and keep it warm on the stove, then add the eggs right before serving so they're as fresh as possible.
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