Pea and broad bean shakshuka

Method Print recipe

The page that you are currently reading is an ad feature

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.
2. Finely slice the broccoli in the same way, leaving the heads and about 2cm of stalk intact.
3. Heat the oil in a frying pan. Add the spring onions, sliced asparagus and sliced broccoli, and fry gently until the vegetables soften a little.  Then add the cumin seeds, cayenne, tomatoes (with their juices), parsley and plenty of seasoning, and stir.
4. 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.
5. Make four 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.