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Broad bean baked eggs

Broad bean baked eggs


A one-pan shakshuka livened up with broad beans and plenty of herbs. Crack in some eggs and that’s breakfast, lunch or dinner sorted.

  • Feeds 4 Feeds 4
  • Ready in 55 minutes

Each serving contains

  • Energy
    731kj 289kcal
  • Fat
    Low 12%
  • Saturates
    Low 10%
  • Sugar
    Low 15%
  • Salt
    Low 7%

% of adult’s reference intake | Carbohydrates per serving : 17g


  • 1 tsp Co-op extra virgin olive oil
  • 3 large garlic cloves, thinly sliced
  • 125g spring onions, thinly sliced
  • 1 tsp smoked paprika
  • 3 Co-op vine ripened tomatoes, chopped
  • 3 mixed peppers, thinly sliced
  • 400g can Co-op Italian chopped tomatoes with herbs
  • 25g pack flat leaf parsley, chopped
  • 25g pack coriander, chopped
  • 4 Co-op British free range eggs
  • 1 tsp chilli flakes
  • 100g Co-op British broad beans
  • Crusty bread, to serve (optional)


  1. Heat the oil in a large frying pan over a medium heat, then fry the garlic and three-quarters of the spring onion for 2 mins
  2. Add the paprika, tomatoes and peppers, fry for a further 5 mins, then stir in the canned tomatoes and simmer for 20 mins, until thickened
  3. Mix in half the parsley and coriander, then season
  4. Make 4 wells in the sauce, crack an egg into each one, sprinkle with black pepper and the chilli, cover and simmer for 4-5 mins, until the egg whites are cooked and the yolks are runny
  5. Meanwhile, cook the broad beans in a pan of boiling water for 3-5 mins, until tender
  6. Drain, leave to cool for 2 mins, then squeeze the beans out and discard the shells
  7. Once the eggs are cooked, scatter over the remaining spring onion and herbs, together with beans, then serve — with crusty bread, if you like

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