Pea and Broad Bean Shakshuka (Printable)

Tender spring vegetables poached in spiced tomato sauce with eggs for a colorful sharing main course.

# What You 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 0.8 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 & 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 & 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 to serve

# How-To:

01 - Heat olive oil in a large deep skillet or sauté pan over medium heat. Add onion and cook for 4 to 5 minutes until soft.
02 - Stir in garlic and red bell pepper; cook for 2 to 3 minutes until slightly softened.
03 - Add cumin, smoked paprika, ground coriander, and chili flakes. Fry for 1 minute until fragrant.
04 - Stir in tomato paste, chopped tomatoes, and 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 the vegetables are just tender.
06 - With 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, or until the whites are set but yolks are still runny.
07 - Remove from heat. Sprinkle with parsley or mint and feta, if using. Serve immediately with lemon wedges and crusty bread.

# Insider Tips:

01 -
  • It looks fancy enough to serve guests but honest enough for a Tuesday night dinner when you're tired of the usual routine.
  • The spices smell so good while cooking that your whole kitchen becomes an invitation in itself.
  • Eggs poaching in tomato sauce somehow feel both luxurious and deeply comforting at the same time.
02 -
  • Don't skip the spice-toasting step—those 60 seconds transform them from raw powder into something aromatic and alive.
  • Room temperature eggs are your best friend here; cold eggs straight from the fridge won't cook as gently into the sauce and might scramble instead of poach.
03 -
  • Make the tomato sauce base the night before and reheat it gently when you're ready to cook; it saves time and the flavors deepen overnight.
  • If you don't have smoked paprika, regular paprika works, but smoked adds a dimension that feels like a secret you discovered yourself.
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