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Pea & broad bean shakshuka

Skillet of green shakshuka topped with soft-poached eggs, asparagus, peas, broad beans and tenderstem broccoli, garnished with pea shoots and chilli flakes, served with flatbread on the side.

Pea & broad bean shakshuka

Name: Pea & broad bean shakshuka
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 bunch asparagus spears; 200g sprouting broccoli; 2 tbsp olive oil; 2 spring onions finely sliced; 2 tsp cumin seeds; large pinch cayenne pepper plus extra to serve; 4 ripe tomatoes chopped; 1 small pack parsley finely chopped; 50g shelled peas; 50g podded broad beans; 4 large eggs; 50g pea shoots; Greek yogurt and flatbreads, to serve

Lulu Grimes

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.5 out of 5.41 ratingsRate

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We’ve turned a classic brunch shakshuka dish into more of a sharing main course by adding seasonal vegetables like peas, broad beans and asparagus

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 bunch asparagus spears
200g sprouting broccoli
2 tbsp olive oil
2 spring onions

finely sliced
2 tsp cumin seeds
large pinch cayenne pepper

plus extra to serve
4 ripe tomatoes

chopped
1 small pack parsley

finely chopped
50g shelled peas
50g podded broad beans
4 large eggs
50g pea shoots
Greek yogurt

and flatbreads, to serve

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Nutrition: per serving

kcal199
fat12g
saturates2g
carbs7g
sugars5g
fibre7g
protein13g
salt0.2g

Method

step 1

Trim or snap the woody ends of the asparagus and finely slice the spears, leaving the tips and about 2cm at the top intact. Finely slice the broccoli in the same way, leaving the heads and about 2cm of stalk intact. Heat the oil in a frying pan. Add the spring onions, sliced asparagus and sliced broccoli, and fry gently until the veg softens a little, then add the cumin seeds, cayenne, tomatoes (with their juices), parsley and plenty of seasoning, and stir. Cover with a lid and cook for 5 mins to make a base sauce, then add the asparagus spears, broccoli heads, peas and broad beans, cover again and cook for 2 mins.
step 2

Make 4 dips in the mixture. Break an egg into each dip, arrange half the pea shoots around the eggs, season well, cover with a lid and cook until the egg whites are just set. Serve with the rest of the pea shoots, a spoonful of yogurt and some flatbreads, and sprinkle over another pinch of cayenne, if you like.

Recipe from Good Food magazine, May 2017

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A star rating of 4.5 out of 5.41 ratings

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