Vibrant Middle Eastern dish with fresh spring vegetables, eggs, and aromatic spices in rich tomato sauce.
# What You Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 5 oz asparagus, trimmed and cut into ¾-inch pieces
06 - 5 oz fresh or frozen peas
07 - 5 oz fresh or frozen broad beans, shelled
08 - 14 oz canned chopped tomatoes
09 - 2 tablespoons tomato paste
→ Spices & Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon ground coriander
13 - ½ teaspoon chili flakes
14 - Salt and black pepper to taste
→ Eggs & Garnish
15 - 4–6 large eggs
16 - 2 tablespoons fresh parsley or mint, chopped
17 - 2 oz feta cheese, crumbled
18 - Lemon wedges for serving
# Step-by-Step Guide:
01 - Heat olive oil in a large, deep skillet over medium heat. Add onion and cook 4–5 minutes until softened and translucent.
02 - Stir in garlic and red bell pepper. Cook 2–3 minutes until slightly softened but still retaining texture.
03 - Add cumin, smoked paprika, ground coriander, and chili flakes. Fry for 1 minute, stirring constantly, until fragrant and oils are released.
04 - Stir in tomato paste, chopped tomatoes, salt, and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until sauce thickens slightly.
05 - Add asparagus, peas, and broad beans. Cover and cook 7–8 minutes until vegetables are tender-crisp, not mushy.
06 - Create small wells in sauce using back of spoon. Crack eggs into wells. Cover and cook gently 5–7 minutes until whites are set but yolks remain runny.
07 - Remove from heat. Sprinkle with parsley or mint and crumbled feta. Serve immediately with lemon wedges and crusty bread.
