# 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 ounces asparagus, trimmed and cut into 3/4 inch pieces
06 - 5 ounces fresh or frozen peas
07 - 5 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 ounces feta cheese, crumbled
18 - Lemon wedges, to serve
# How to Make It:
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 still holding their shape.
03 - Add cumin, smoked paprika, ground coriander, and chili flakes. Fry for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Stir in tomato paste, chopped tomatoes, and a pinch of salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened and flavors meld.
05 - Add asparagus, peas, and broad beans. Cover and cook for 7-8 minutes until the vegetables are just tender-crisp.
06 - With the back of a spoon, make small wells in the sauce. Crack eggs into the wells. Cover and cook gently for 5-7 minutes, or until the whites are set but yolks are still runny.
07 - Remove from heat. Sprinkle with parsley or mint and crumbled feta. Serve immediately with lemon wedges and crusty bread for dipping.
