Recipes

Date posted: 10/09/2024

Pea and broad bean shakshuka

Deliciously spiced pea and broadbean shakshuka made with tomatoes, asparagus and broccoli, served with poached eggs, Middle Eastern flatbreads and Greek-style yoghurt.

10/09/2024
  • Serves 1
  • Timing: 50 mins
Rating
Votes: 1 Average: 5

Ingredients

Plain flatbreads 0.5 pieces
Medium egg 1
Greek style yoghurt 20g
Cayenne pepper 5g
Virgin olive oil 15ml
Spice cumin seeds 5g
Asparagus 40g
Loose brocolli 40g
Flat leaf parsley 10g
Broad beans 60g
Peas 40g
Pea shoots 10g
Round tomatoes 80g
Trimmed spring onions 0.25 pieces

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.
  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.
Back to Top