# What You’ll 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 - 5.3 ounces asparagus, trimmed and cut into 0.8 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
09 - 2 tablespoons tomato paste
→ Spices and Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 0.5 teaspoon ground coriander
13 - 0.5 teaspoon chili flakes, optional
14 - Salt and black pepper to taste
→ Eggs and Garnish
15 - 4 to 6 large eggs
16 - 2 tablespoons fresh parsley or mint, chopped
17 - 2.1 ounces feta cheese, crumbled, optional
18 - Lemon wedges to serve
# How To Make It:
01 - Heat olive oil in a large deep skillet over medium heat. Add finely chopped onion and cook for 4 to 5 minutes until softened, stirring occasionally.
02 - Stir in minced garlic and diced red bell pepper. Cook for 2 to 3 minutes until the pepper begins to soften.
03 - Add ground cumin, smoked paprika, ground coriander, and chili flakes if using. Fry for 1 minute until the spices become fragrant and release their essential oils.
04 - Stir in tomato paste, chopped tomatoes, and a pinch of salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
05 - Add trimmed asparagus, peas, and broad beans to the sauce. Cover the skillet and cook for 7 to 8 minutes until the vegetables are just tender-crisp.
06 - Using the back of a spoon, create shallow wells in the sauce. Carefully crack eggs into each well, then cover the skillet. Cook gently for 5 to 7 minutes until the egg whites set but the yolks remain runny.
07 - Remove from heat. Sprinkle with fresh parsley or mint and crumbled feta cheese if desired. Serve immediately with lemon wedges and crusty bread.
