Pea and Broad Bean Shakshuka

The first time I made this was on a rainy Saturday when spring felt like it might never actually arrive. I had a bag of fresh peas from the market and some broad beans I'd impulse-bought, and I just started throwing things into a pan. My roommate walked in, took one look at the bubbling tomato sauce studded with bright green vegetables, and asked if we were having breakfast for dinner. We ended up eating it standing up in the kitchen, dipping torn bread into the yolks, and completely abandoning whatever we'd originally planned.

Last spring, I made this for a brunch that turned into an all-afternoon affair. Someone brought a bottle of crisp white wine, another person showed up with fresh bread from the bakery down the street, and suddenly it was 4pm and we were still picking at the last bits of feta and herbs. The pan was empty but nobody seemed ready to leave. That's when I knew this wasn't just a recipe, it was a gathering-in-disguise.

Ingredients

• 1 cup fresh or frozen peas: Fresh peas are sweeter and more tender, but frozen work perfectly fine and save time on shucking
• 1 cup fresh or frozen broad beans: If using fresh broad beans, you'll need to shell them twice, once from the pod and again from the tough skin
• 1 bunch asparagus (about 200g): Trim the woody ends and cut into 2-inch pieces so they cook evenly alongside the other vegetables
• 1 medium onion, finely chopped: Red onion adds a slightly sweeter note, but white or yellow work just as well
• 1 red bell pepper, diced: This adds natural sweetness and a beautiful contrast to the green vegetables
• 2 garlic cloves, minced: Fresh garlic is essential here, avoid jarred minced garlic which can taste bitter
• 1 can (400g) chopped tomatoes: Good quality canned tomatoes make all the difference, I prefer San Marzano for their natural sweetness
• 2 tablespoons tomato paste: This concentrates the tomato flavor and helps thicken the sauce beautifully
• 1 teaspoon ground cumin: Earthy and warm, this is the backbone of the spice blend
• 1 teaspoon smoked paprika: The smoked version adds depth that regular paprika simply can't provide
• ½ teaspoon ground coriander: Adds a bright, citrusy note that lifts the heavier spices
• ¼ teaspoon chili flakes: Optional, but I love the gentle heat it provides
• Salt and black pepper: Taste and adjust as you go, the tomatoes need a good amount of salt to really shine
• 4 large eggs: Room temperature eggs will cook more evenly and set better
• 3 tablespoons crumbled feta cheese: The salty creaminess cuts through the tomatoes perfectly
• 2 tablespoons chopped fresh parsley or mint: Mint adds a lovely freshness, parsley is more traditional
• Extra virgin olive oil: For drizzling at the end, use your best quality oil here

Instructions

Prep your green vegetables:

Bring a pot of salted water to a boil and blanch the peas and broad beans for just 2 minutes, then plunge them into an ice bath to stop cooking and keep them bright green.

Build your flavor base:

Heat a generous glug of olive oil in a large, deep skillet over medium heat, add the chopped onion and red bell pepper, and let them soften for about 5 minutes until they're fragrant and starting to turn golden at the edges.

Add the aromatics:

Stir in the minced garlic, cumin, smoked paprika, coriander, and chili flakes, cooking for just 1 minute until the spices bloom and become incredibly fragrant.

Create the sauce:

Add the tomato paste first, stirring it into the vegetables to coat them, then pour in the chopped tomatoes and let everything simmer for about 10 minutes until the sauce has thickened slightly and the flavors have melded together.

Add the spring vegetables:

Stir in the asparagus, blanched peas, and broad beans, season with salt and pepper, and let everything simmer gently for 5 to 7 minutes until the vegetables are just tender but still retain their bright color.

Make the wells for eggs:

Use the back of a spoon to create four small wells in the vegetable mixture, then carefully crack an egg into each well, cover the pan, reduce the heat to low, and cook for 7 to 10 minutes until the whites are set but the yolks remain deliciously runny.

Finish with garnishes:

Remove from heat and immediately sprinkle with crumbled feta and fresh herbs, then drizzle generously with your best olive oil before serving directly from the pan.

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I once made this for a friend who claimed to hate eggs, and she admitted afterward that she'd scraped every bit of yolk from the pan with a piece of bread. The way the eggs cook in the spiced tomato sauce transforms them completely, the whites becoming silky and the yolks creating their own sauce as you break them. It's become the dish I make when I want to convert skeptics.

Making It Your Own

Sometimes I add crumbled goat cheese instead of feta when I want something milder and creamier. Other times, I'll throw in a handful of baby spinach right before cracking the eggs, letting it wilt into the sauce for extra greens. The beauty of this dish is how forgiving it is, you can use whatever spring vegetables look best at the market and it will always work.

Serving Suggestions

Crusty bread is non-negotiable here, you need something substantial to scoop up those runny yolks and spiced tomatoes. I like to warm the bread in the oven for a few minutes before serving, and I always put out extra olive oil for dipping. A simple green salad with a lemony dressing cuts through the richness nicely, and a glass of crisp white wine or sparkling water with lemon completes the meal perfectly.

Timing Is Everything

The key to perfect shakshuka is having everything ready before you start cooking, because once those eggs go in, things move quickly. I prep all my vegetables, measure out my spices, and even crack the eggs into small bowls ahead of time. This way I can focus entirely on getting those eggs cooked just right without scrambling around the kitchen at the crucial moment.

• Have your bread warming in the oven before you crack the eggs
• Set the table while the sauce simmers so everything's ready when it's done
• Call everyone to the table the minute you cover the pan, eggs wait for no one

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There's something incredibly satisfying about bringing a steaming pan of shakshuka to the table, the eggs still gently wobbling, the herbs bright green against the red sauce. It's not just breakfast or dinner, it's an event.

Recipe Questions

→ Can I use frozen vegetables instead of fresh?

Yes, frozen peas and broad beans work perfectly in this dish. Simply blanch them briefly according to package directions before adding to the tomato sauce. Frozen vegetables may need slightly less cooking time than fresh.

→ How do I know when the eggs are done?

The eggs are ready when the whites are fully set and opaque, but the yolks still jiggle slightly when you gently shake the pan. This typically takes 7-10 minutes over low heat with the lid on. For firmer yolks, cook an additional 2-3 minutes.

→ What can I serve with this shakshuka?

Crusty bread, flatbreads, or pita are ideal for soaking up the rich tomato sauce and runny yolks. A simple green salad with lemon dressing balances the dish beautifully. For breakfast or brunch, roasted potatoes or warm pita on the side make it more filling.

→ Can I make this dish ahead of time?

The vegetable base can be prepared up to a day in advance and stored in the refrigerator. Reheat gently before adding and poaching the eggs. However, the eggs are best cooked just before serving for optimal texture and presentation.

→ How do I make this vegan?

Omit the eggs and feta cheese entirely. Add a can of drained chickpeas or white beans during the last 5 minutes of simmering to provide protein. Finish with a drizzle of tahini or a sprinkle of nutritional yeast instead of feta for creaminess.

→ Can I adjust the spice level?

Absolutely. Reduce or omit the chili flakes for a milder version. For more heat, add extra chili flakes, a spoonful of harissa paste to the tomato sauce, or serve with spicy condiments on the side. The smoked paprika adds depth without significant heat.