Broad bean & green herb shakshuka from One: Pot, Pan, Planet: A Greener Way to Cook for You, Your Family and the Planet (page 80) by Anna Jones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute firm tofu for eggs.

  • chezlarios on July 03, 2023

    To be honest it was only okay - my favorite part was the yogurt sauce! I'm not a fan of coriander seeds, maybe that's why the stew was only so-so for me. Also, considering how long it took to make -- about 1.5 hours since I used fresh fava beans -- it was pretty underwhelming.

  • Clog on June 04, 2022

    Works very nicely with peas instead of broad beans. The lemon yogurt adds a zing.

  • aeybkme on March 02, 2022

    I made this without the eggs, not because I didn't have eggs but because the stew was delicious. The lemon yoghurt is a must.

  • ALawson25 on February 08, 2022

    I thought this was a really nice shakshuka recipe, and tasted great even with frozen broad beans. The eggs went over slightly, next time I'll try my friend's tip and separate the egg yolks and whites, add the whites to the pan first and put the yolks in at the end until just right.

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