Pea & broad bean shakshuka

Pea & broad bean shakshuka

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

Prep: 20 mins Cook: 30 mins

Easy

Serves 4

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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal199
  • fat12g
  • saturates2g
  • carbs7g
  • sugars5g
  • fibre7g
  • protein13g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 50g shelled peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 50g podded broad beans
  • 4 large eggs
  • 50g pea shoots
  • Greek yogurt and flatbreads, to serve

Method

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Teen24
5th Jul, 2019
3.05
The Shakshuka was dry it would have benefited from more tomato.
keencook146
8th May, 2019
4.05
This was an easy relatively tasty veg packed meal. You can add and change up the veg easily. For 2 portions I used 1 tin of broad beans, some normal brocolli cut in to small pieces, 1 red onion, green beans cut in half, kale and 1 tin of tomatoes and was generous with the cumin seeds.
catie74
17th May, 2017
So fresh and looks stunning. I served with some poached salmon
KathyMolan's picture
KathyMolan
17th May, 2017
delicious fresh flavours - the broccoli took longer than 2 mins and didn't bother with the pea shoots.
Maryjane Fowler's picture
Maryjane Fowler
10th Oct, 2019
This is probably a dumb question but what does the 'k' stand for in 'kcal'?
goodfoodteam's picture
goodfoodteam
10th Oct, 2019
Thanks for your question. Kcal stands for kilocalorie which means 1000 calories. This is the standard measurement used on nutritional information.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?