# Components:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 5.3 ounces asparagus, trimmed and cut into 3/4 inch pieces
06 - 5.3 ounces fresh or frozen peas
07 - 5.3 ounces fresh or frozen broad beans, shelled
08 - 14 ounces canned chopped tomatoes or passata
09 - 2 tablespoons tomato paste
→ Spices & Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/2 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 - 2.1 ounces feta cheese, crumbled
18 - Lemon wedges for serving
# Method:
01 - Heat olive oil in a large, deep skillet or sauté pan over medium heat. Add onion and cook for 4-5 minutes until soft and translucent.
02 - Stir in garlic and red bell pepper. Cook for 2-3 minutes until slightly softened but not browned.
03 - Add cumin, smoked paprika, ground coriander, and chili flakes. Fry for 1 minute until fragrant, stirring constantly.
04 - Stir in tomato paste, chopped tomatoes, and a pinch of salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until sauce thickens slightly.
05 - Add asparagus, peas, and broad beans. Cover and cook for 7-8 minutes until vegetables are just tender-crisp.
06 - Create small wells in the sauce using the back of a spoon. Crack eggs into wells, cover, and cook gently for 5-7 minutes until whites are set but yolks remain runny.
07 - Remove from heat. Sprinkle with parsley or mint and crumbled feta if desired. Serve immediately with lemon wedges and crusty bread.
