# 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 oz asparagus, trimmed and cut into 3/4 inch pieces
06 - 5 oz fresh or frozen peas
07 - 5 oz fresh or frozen broad beans, shelled
08 - 14 oz canned chopped tomatoes
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 oz feta cheese, crumbled
18 - Lemon wedges for serving
# Directions:
01 - Heat olive oil in a large, deep skillet over medium heat. Add chopped onion and cook for 4-5 minutes until softened and translucent.
02 - Stir in minced garlic and diced red bell pepper. Cook for 2-3 minutes until vegetables begin to soften.
03 - Add cumin, smoked paprika, ground coriander, and chili flakes. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Stir in tomato paste, canned tomatoes, and season with salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until sauce slightly thickens.
05 - Add asparagus, peas, and broad beans to the sauce. Cover and cook for 7-8 minutes until vegetables are tender-crisp.
06 - Create small wells in the sauce using the back of a spoon. Crack eggs into wells, cover pan, and cook gently for 5-7 minutes until whites are set but yolks remain runny.
07 - Remove from heat. Sprinkle with fresh herbs and crumbled feta. Serve immediately with lemon wedges and crusty bread.
