Pea and Broad Bean Shakshuka

This vibrant, spring-inspired Pea and Broad Bean Shakshuka is a colorful sharing main course featuring tender asparagus, peas, and broad beans. Poached in a fragrant, spiced tomato and herb sauce and finished with runny eggs, it is a fresh twist on a Middle Eastern classic.

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Categorized as an easy Middle Eastern main dish, this recipe yields four servings. It combines nutrient-dense ingredients like asparagus and broad beans with a smoky, savory base of tomatoes, cumin, and paprika, providing a hearty and wholesome meal.

Ingredients

• Vegetables: 1 tablespoon olive oil, 1 medium onion (finely chopped), 2 garlic cloves (minced), 1 red bell pepper (diced), 150 g asparagus (trimmed and cut into 2 cm pieces), 150 g fresh or frozen peas, 150 g fresh or frozen broad beans (shelled), 400 g canned chopped tomatoes (or passata), 2 tablespoons tomato paste
• Spices & Seasonings: 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon ground coriander, ½ teaspoon chili flakes (optional), salt and black pepper to taste
• Eggs & Garnish: 4–6 large eggs, 2 tablespoons fresh parsley or mint (chopped), 60 g feta cheese (optional, crumbled), lemon wedges to serve

Instructions

Step 1

Heat olive oil in a large, deep skillet or sauté pan over medium heat. Add onion and cook for 4–5 minutes until soft.

Step 2

Stir in garlic and red bell pepper; cook for 2–3 minutes until slightly softened.

Step 3

Add cumin, smoked paprika, ground coriander, and chili flakes. Fry for 1 minute until fragrant.

Step 4

Stir in tomato paste, chopped tomatoes, and a pinch of salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.

Step 5

Add asparagus, peas, and broad beans. Cover and cook for 7–8 minutes until the vegetables are just tender.

Step 6

With the back of a spoon, make small wells in the sauce. Crack eggs into the wells. Cover and cook gently for 5–7 minutes, or until the whites are set but yolks are still runny.

Step 7

Remove from heat. Sprinkle with parsley or mint and feta, if using. Serve immediately with lemon wedges and crusty bread.

Additional Preparation Tips

Using a large skillet or sauté pan with a tight-fitting lid is essential for poaching the eggs correctly. Be sure to simmer the tomato sauce uncovered for the full 10 minutes to achieve a thick, rich consistency before adding the green vegetables.

Variations and Substitutions

To make this dish vegan, omit the eggs and feta and add a can of drained chickpeas for protein. You can also customize the greens by adding spinach or zucchini, or increase the spice level by adding more chili flakes or a fresh chopped chili.

Serving Suggestions

Serve this shakshuka immediately while warm with lemon wedges to brighten the flavors. It is best enjoyed with crusty bread, sourdough, warm pita, or flatbread to soak up the spiced sauce and runny yolks.

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Each serving of this Pea and Broad Bean Shakshuka contains approximately 270 calories, 12 g of fat, 24 g of carbohydrates, and 14 g of protein. It is a nutritious and visually stunning way to celebrate spring produce.

Recipe FAQs

→ What makes this shakshuka different from traditional versions?

While traditional shakshuka focuses on tomatoes and peppers, this spring variation adds seasonal vegetables like peas, broad beans, and asparagus. The green vegetables create a colorful twist while maintaining the classic spiced tomato base and perfectly poached eggs.

→ Can I use frozen vegetables instead of fresh?

Absolutely. Frozen peas and broad beans work beautifully in this dish and actually require no prep—just add them directly to the simmering sauce. They may need a minute or two less cooking time than fresh vegetables.

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

The whites should be fully set and opaque, while the yolks remain slightly runny when you cut into them. This typically takes 5-7 minutes covered over gentle heat. If you prefer firmer yolks, cook for an additional 2-3 minutes.

→ What should I serve alongside this shakshuka?

Warm crusty bread, pita, or flatbread is essential for soaking up the flavorful sauce. For a complete meal, add a simple green salad dressed with lemon and olive oil. The dish also pairs well with roasted potatoes or couscous.

→ Can I make this vegan?

Yes. Omit the eggs and feta cheese, and add protein-rich alternatives like drained canned chickpeas, white beans, or cubed tofu during the last few minutes of cooking. You can also finish with a dollop of coconut yogurt or tahini for creaminess.

→ How long will leftovers keep?

The vegetable base will keep for 3-4 days refrigerated in an airtight container. However, it's best to cook fresh eggs when reheating rather than storing cooked ones. Simply reheat the sauce and make new wells for fresh eggs.