Pea and Broad Bean Shakshuka

The first time I made this shakshuka, it was a gray Saturday in April and I was desperate for something that tasted like spring. I'd grabbed a bag of broad beans on impulse at the market, not quite sure what I'd do with them. When they hit that spiced tomato sauce and turned everything into this vibrant green-speckled masterpiece, my kitchen suddenly felt sunnier.

Last month, I served this for brunch when friends visited unexpectedly. They stood around the stove watching the eggs poach in that gorgeous red sauce, forks already in hand. By the time we sat down at the table, the bread basket was empty and everyone was already asking when I'd make it again.

Ingredients

• Olive oil: Creates the foundation for sautéing the aromatics and adds a fruity richness
• Onion and garlic: Build the aromatic base that deepens the flavor of the tomato sauce
• Red bell pepper: Adds natural sweetness and vibrant color to complement the greens
• Asparagus: Brings a fresh spring flavor and tender texture that holds up well in the sauce
• Fresh peas: Provide sweetness and pop of brightness against the spiced tomatoes
• Broad beans: Add creamy texture and earthy flavor, though you can use frozen if fresh arent available
• Canned tomatoes: Form the saucy base that everything else poaches in
• Tomato paste: Concentrates the tomato flavor and helps thicken the sauce
• Ground cumin: Adds warm earthiness that ties together the Middle Eastern spices
• Smoked paprika: Brings a subtle smoky depth without needing actual smoke
• Ground coriander: Provides a citrusy floral note that brightens the spice blend
• Chili flakes: Offers gentle heat that wakes up the palate without overpowering the vegetables
• Eggs: The star protein source that creates luxurious pockets of richness when you break the yolks
• Fresh parsley or mint: Cuts through the richness with bright herbal freshness
• Feta cheese: Adds salty creamy tang that complements the sweet vegetables perfectly

Instructions

Sauté the aromatics:

Heat the olive oil in your largest skillet over medium heat and cook the onion until it's soft and translucent, about 5 minutes. Stir in the garlic and bell pepper, letting them soften slightly but not brown.

Toast the spices:

Add all the spices to the pan and stir constantly for one minute until they're fragrant and the oil is tinted red. This step unlocks their essential oils and prevents raw spice flavors in the finished dish.

Build the sauce:

Pour in the tomatoes and tomato paste with a good pinch of salt and pepper. Let everything simmer uncovered for 10 minutes, stirring occasionally until the sauce thickens enough to coat a spoon.

Add the spring vegetables:

Stir in the asparagus, peas, and broad beans, then cover the pan. Cook for about 8 minutes until the vegetables are just tender but still hold their shape.

Create wells for the eggs:

Use the back of a large spoon to make shallow indentations in the sauce, spacing them evenly around the pan. Crack each egg directly into a well, being careful not to break the yolks.

Poach everything together:

Cover the pan again and reduce the heat to low. Cook for 5 to 7 minutes until the whites are completely set but the yolks still wobble when you jiggle the pan.

Finish and serve:

Scatter the fresh herbs and crumbled feta over the top, then bring the whole pan straight to the table. Serve with lemon wedges and plenty of crusty bread for scooping up that sauce.

Save to Pinterest

What started as a way to use up spring vegetables has become my go-to when I want something comforting but not heavy. The way the vegetables transform in that spiced tomato sauce, becoming sweeter and more concentrated, feels like a small kitchen magic trick every time.

Making It Your Own

Once you've made this a few times, you'll start noticing how flexible the template really is. Swap in whatever vegetables look best at the market, from zucchini in summer to roasted squash in fall. The key is adding them in the right order so everything finishes cooking at the same time.

The Perfect Bread Strategy

After serving this for years, I've learned that the bread matters almost as much as the shakshuka itself. Thick cut sourdough toasted until golden holds up best to all that sauce. Warm your bread in the oven while the eggs cook, and bring plenty of it to the table.

Timing Your Brunch

The best shakshuka arrives at the table piping hot and fragrant. Time your eggs so they're just set when guests sit down. If you're serving a crowd, consider making two smaller skillets instead of one large one.

• Prep all your vegetables before you start cooking since the active cooking moves quickly
• Have your garnishes chopped and ready before you crack the eggs
• Warm your serving plates in the oven so the shakshuka stays hot longer at the table

Save to Pinterest

Theres something deeply satisfying about a dish that feeds four people from a single pan. The way everyone leans in, breaking yolks and sharing bread, reminds me why cooking for others is worth every minute spent at the stove.

Recipe FAQs

→ Can I use frozen peas and broad beans?

Absolutely. Frozen peas and broad beans work beautifully in this dish. Simply add them directly to the sauce without thawing—they'll cook through during the simmering time and retain their sweet flavor and tender texture.

→ How do I know when the eggs are perfectly cooked?

Cook covered for 5-7 minutes, then gently lift the lid and check. The whites should be fully set and opaque, while yolks remain slightly jiggly when you shake the pan. For firmer yolks, cook an additional 2 minutes.

→ What can I serve with this shakshuka?

Warm crusty bread, pita, or flatbread is ideal for soaking up the sauce. A simple green salad with lemon dressing balances the richness. For a more substantial meal, serve with couscous or quinoa.

→ Can I make this dish ahead of time?

You can prepare the vegetable sauce up to a day in advance and refrigerate it. When ready to serve, reheat gently until bubbling, then create wells and crack in the eggs. The dish is best enjoyed immediately after the eggs are cooked.

→ How can I make this vegan?

Replace the eggs with drained canned chickpeas, adding them in step 5 along with the vegetables. Omit the feta or substitute with a vegan alternative. The chickpeas provide protein and absorb the spiced tomato sauce beautifully.

→ What other vegetables can I add?

Fresh spinach leaves wilt wonderfully into the sauce during the final minutes. Diced zucchini, chopped kale, or Swiss chard also work well. Just adjust cooking times to ensure all vegetables reach perfect tenderness.