About this recipe
Shakshuka is traditionally made with a tomato base, however this summery take on the dish is great for showcasing delicious seasonal vegetables like broad beans and peas. It’s a great way of packing in protein-rich peas and beans, and when combined with the eggs, this would make a great post-workout brunch.
As well as being high in protein, beans and peas are also high in fibre and can help make dishes like this a little more filling.
Finally, broad beans are a great source of folate and B-vitamins –some essential nutrients when following a vegetarian diet.
Photo Credit: Hope Pointing
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- 2 Tbsp olive oil
- 1 Shallot, finely sliced
- 1 Garlic glove, finely sliced
- 8-10 Spears of tender-stem broccoli
- 100g Broad beans, podded
- 100g Frozen peas
- 1 tsp Fennel seeds
- 1 tsp Cumin seeds
- ½ Dried chilli flakes
- Handful of fresh mint
- Handful of fresh basil
- 4 Eggs
- Small handful of flaked almonds, toasted (optional)
- Salt and pepper to taste
Set a medium non-stick frying pan on medium heat and add 1 tbsp olive oil, along with the finely chopped shallot and garlic. Sautee for a few minutes until the onion begins to soften.
Add in the fennel and cumin seeds, chilli flakes and broccoli and cook for a further 5 minutes.
Next, add in the peas and broad beans along with plenty of salt and pepper.
Give everything a good stir before evenly distributing the vegetables in the base of the pan. Crack in the eggs, allowing the egg whites to spread across the bean mixture.
Cook on medium to low heat for 5- 10 minutes until the whites have solidified and the yolks are still a little runny.
Remove from the heat and drizzle with some more olive oil and top with finely chopped mint and basil, along with the toasted flaked almonds.
Serve immediately with some crusty bread.