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Pea & Broad Bean Shakshuka

by Franco Fubini of Natoora, from Brunch in London (One Plate)

Photography: Georgia Gold & Dean Hobson


Founded by Franco Fubini in 2004, the high-end grocer Natoora has been supplying London with the finest produce ever since. Following the sun around Europe, they’re able to deliver chef-quality fruits and vegetables to both restaurants and home cooks. With the aim of fixing the food system, Natoora wants to bring back the joy of food through nutritionally dense and flavour-first groceries. Take a browse through one of their grocers and you’ll feel as through you’re in a luxury store rather than a veg shop.

 

Serves 4–6



Ingredients

1 small onion (ideally Roscoff or Tropea), finely chopped

Good-quality olive oil

Pinch of ground cumin

Pinch of ground coriander

1 garlic clove, finely chopped

400g (14oz) can good-quality chopped tomatoes

120ml (4fl oz) water

Sugar, to taste (optional)

500g (1lb 2oz) broad beans, podded (Nigel said you can use frozen)

500g (1lb 2oz) fresh peas, podded (Nigel said you can use frozen)

Splash of good-quality red wine vinegar

4 eggs

250g (9oz) ricotta (we use Sardinian sheep’s ricotta) 

Bunch of chives, finely snipped

Bunch of parsley, leaves roughly chopped (or left whole)

Sea salt and ground black pepper

Good-quality bread of your choice, to serve



Method

Place the onion in a frying pan with a heavy glug of olive oil, a little salt and the cumin and coriander. Cook over a medium heat for 5–7 minutes until the onion is soft and the edges begin to colour, then add the garlic and cook for another minute. Add the tomatoes, a little more salt, some black pepper and the water. Cook, uncovered, for about 30 minutes. Taste and adjust the seasoning towards the end of cooking, adding a little sugar if you feel the sauce needs it.

 

While the sauce is cooking, bring a saucepan of water to the boil and prepare a bowl of iced water. Blanch the podded broad beans for mere seconds before plunging straight into the iced water. Once cold, remove their outside skins; the blanching will have loosened them, making this easier. Set aside and add the podded peas to the same bowl.

 

When the sauce is ready, add the vinegar, peas and broad beans, mixing everything together. Finally, crack the eggs into the sauce and cook, uncovered, for about 5 minutes (or covered if you prefer the tops of the eggs to cook a little more). Serve immediately with dollops of ricotta and the herbs scattered over the top. Enjoy with thick slices of bread.


Drinks tasted on air alongside the dish.

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