Fava Bean Shakshuka

Fava Bean Shakshuka

by The Cook and Him

This delicious recipe from The Cook and Him makes a perfect meal for two, with eggs lightly poached over a rich sauce of tomatoes and Split Fava Beans.

Variations of this classic dish are found across of the Middle East and North Africa. Here the addition of fava beans to the tomato sauce gives a typically Tunisian spin.

A large frying pan with a fitting lid is required for this recipe.

Serves 2 (generous portions)


  • 1 cup (160g) dried Split Fava Beans
  • 2 cups (500ml) Vegetable Stock
  • Drizzle Olive or Rapeseed Oil
  • 1 Red Onion - peeled and roughly diced
  • 1 Pepper (I used half red and half green) - seeds removed and flesh roughly diced
  • 4 Small Cloves of Garlic - peeled and crushed
  • 1 x 400g can Peeled Whole Plum Tomatoes
  • 4 Sun-dried Tomatoes
  • 2 tblsp Tomato Puree
  • 1 tblsp Coconut Sugar
  • 2 tsp Smoked Paprika
  • 1 tblsp Balsamic Vinegar
  • Optional: 1/2- 1 tsp Chilli Flakes
  • 10 Cherry Tomatoes - halved
  • 4 Medium Organic Free Range Eggs
  • Optional: Fresh Basil to garnish


  1. To cook the fava beans simply put 1 cup split fava beans and 2 cups vegetable stock into a medium saucepan and gently bubble for 30-40 minutes until soft but still with a little bite. Stir frequently to prevent the fava beans sticking to the saucepan. If they start to bubble dry just top up with some more water or veg stock
  2. Pour a drizzle of olive or rapeseed oil into a large frying pan along with the diced onion and peppers and crushed garlic and gently saute for 5 minutes, stirring occasionally till softenened
  3. Add the can of whole peeled tomatoes and ½ can of water
  4. Then add the cooked fava beans (see note below), sun dried tomatoes, tomato puree, coconut sugar, paprika, balsamic and optional chilli flakes.
  5. Stir well then gently bubble for 2-3 minutes
  6. Stir in the halved cherry tomatoes
  7. Make a well in one quarter of the mixture. It won't be a completely empty well because of the liquid from the sauce, just push the veg aside to make a rough hole
  8. Crack in an egg and repeat this with the other 3 eggs in different parts of the pan
  9. Cover with the lid and cook for another 2-3 minutes until the eggs are set but not overcooked
  10. Serve immediately garnished with a few basil sprigs and crusty bread

    The Cook and Him
    The Cook and Him


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