Put a drizzle of olive 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
Add the can of whole peeled tomatoes and 1/2 can of water
Then add the cooked fava beans, sun dried tomatoes, tomato puree, coconut sugar, paprika, balsamic and optional chilli flakes.
Stir well then gently bubble for 2-3 minutes
Stir in the halved cherry tomatoes
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
Crack in an egg and repeat this with the other 3 eggs in different parts of the pan
Cover with the lid and cook for another 2-3 minutes until the eggs are set but not overcooked
Serve immediately garnished with a few basil sprigs and crusty bread
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
Any of our bread recipes perfectly match this hearty dish.
Recipe by The Cook & Him at https://www.thecookandhim.com/recipes/fava-bean-shakshuka/