How To Make Pea & Broad Bean Shakshuka
Serves:
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 cup frozen peas
- 1 cup frozen broad beans
- 1 can (400g) crushed tomatoes
- Salt and pepper to taste
- 4 eggs
- Fresh parsley, for garnish
Instructions
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Heat olive oil in a large skillet over medium heat. Add diced onions and sauté until translucent, about 5 minutes.
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Add minced garlic and diced red bell pepper to the skillet and cook for an additional 2 minutes.
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Stir in cumin, paprika, and chili powder, and cook for another minute until fragrant.
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Add frozen peas, broad beans, and crushed tomatoes to the skillet. Season with salt and pepper. Stir well to combine all the ingredients.
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Reduce heat to low and let the mixture simmer for 10 minutes, allowing the flavors to meld together.
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Create small wells in the sauce and carefully crack one egg into each well. Cover the skillet and let the eggs poach in the sauce for about 5-7 minutes, or until desired doneness.
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Remove from heat and garnish with fresh parsley.
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Serve hot with crusty bread or pita.
Nutrition
- Calories : 250kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 500mg
- Total Carbohydrates : 24g
- Dietary Fiber : 6g
- Sugar : 8g
- Protein : 14g
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