Pea Broad Bean Shakshuka Recipes

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PEA & BROAD BEAN SHAKSHUKA



Pea & broad bean shakshuka image

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

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 13

1 bunch asparagus spears
200g sprouting broccoli
2 tbsp olive oil
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
50g shelled peas
50g podded broad beans
4 large eggs
50g pea shoots
Greek yogurt and flatbreads, to serve

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 199 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 0.2 milligram of sodium

SHAKSHUKA WITH CHICKPEAS



Shakshuka with Chickpeas image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 onion, chopped
3 cloves garlic, thinly sliced
1 15-ounce can no-salt-added chickpeas, drained and rinsed
2 teaspoons ground cumin
Kosher salt and freshly ground pepper
2 14.5-ounce cans petite diced tomatoes with green chiles
8 large eggs
2 pieces pita bread
1/2 cup plain nonfat Greek yogurt
1/4 cup hummus
2 tablespoons chopped fresh cilantro and/or mint

Steps:

  • Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the chickpeas, cumin and a pinch each of salt and pepper; stir well to coat. Add the tomatoes and 1/3 cup water. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 20 minutes.
  • Make 8 wells in the sauce and crack an egg into each; run the edge of a spatula through the whites to distribute them, being careful not to break the yolks. Transfer the skillet to the oven and bake until the egg whites are just set, 8 to 10 minutes. (The eggs will continue cooking after you remove them from the oven.) Meanwhile, wrap the pita bread in foil and warm in the oven, about 5 minutes; cut into wedges.
  • Combine the yogurt, hummus and a pinch of salt in a small bowl. Sprinkle the herbs over the eggs; season with salt and pepper. Serve with the pita bread and hummus sauce.

Nutrition Facts : Calories 452 calorie, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 430 milligrams, Sodium 811 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 24 grams

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