Pea and Broad Bean Shakshuka

Last spring, I was restless in the kitchen, tired of the same winter recipes, when a friend texted me a photo of peas at the farmer's market. Something clicked. I grabbed those tender peas, some broad beans, asparagus, and decided to build something warm and alive. That first shakshuka came together almost by accident, but the moment I cracked those eggs into the spiced tomato sauce and watched them poach gently, I knew I'd found something special. It felt like spring on a plate.

I made this for my sister on a Sunday morning when she arrived unannounced with a craving for something colorful and good. Watching her break her bread into those yolks and pull up vegetables with every bite, she looked genuinely happy. Food that makes people pause and actually savor it, that's the kind I want to keep making.

Ingredients

• Olive oil: Use a generous glug, enough to coat the pan and let everything fry gently without sticking, as it carries the flavors beautifully.
• Medium onion, finely chopped: This is your flavor foundation, so don't rush it, let it soften and turn golden.
• Garlic cloves, minced: Two cloves keeps the garlic present without overpowering the delicate vegetables.
• Red bell pepper, diced: The sweetness balances the spices and adds a bright note, fresh or from the freezer works fine.
• Asparagus, trimmed and cut into 2 cm pieces: Short pieces cook evenly and are easier to eat straight from the pan, a small detail that matters.
• Fresh or frozen peas: Frozen peas are honestly just as good here and sometimes better, tender and ready to go.
• Fresh or frozen broad beans, shelled: These add a creamy earthiness that makes the dish feel full and substantial.
• Canned chopped tomatoes or passata: Canned is never inferior, it's reliable and gives you that thick, jammy sauce base.
• Tomato paste: Two tablespoons concentrates the tomato flavor into something deeper and more complex.
• Ground cumin: Warm and slightly nutty, it's the heart of the spice blend.
• Smoked paprika: Don't skip this, it adds a gentle smokiness that transforms the whole dish.
• Ground coriander: A quieter spice that rounds out the flavor with subtle warmth.
• Chili flakes, optional: Add these if you want heat, or skip them entirely for a gentler dish.
• Salt and black pepper: Season as you go, tasting between additions because you're the one who knows your palate best.
• Large eggs: Four to six depending on whether people want one or two, use the freshest you can find.
• Fresh parsley or mint, chopped: Mint feels more spring-like here, but parsley is your friend too, add it just before serving for brightness.
• Feta cheese, crumbled, optional: It adds a salty tang that echoes the herbs, but the dish is complete without it.
• Lemon wedges: Essential, they cut through the richness and lift everything up.

Instructions

Start with the base:

Heat olive oil in your large skillet over medium heat, then add the chopped onion. Let it soften for 4 to 5 minutes, stirring occasionally, until it turns golden and soft, the smell will tell you when it's right.

Build the aromatics:

Stir in the minced garlic and diced red bell pepper, cooking for 2 to 3 minutes until they soften slightly and become fragrant. This is where your kitchen starts to smell incredible.

Awaken the spices:

Add the cumin, smoked paprika, ground coriander, and chili flakes if using, frying everything together for about 1 minute. You'll notice the aroma shift into something warm and complex.

Create the sauce:

Stir in the tomato paste first, let it fry for a moment and deepen in color, then add your canned tomatoes and a pinch of salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens and becomes more jammy.

Add the spring vegetables:

Toss in the asparagus, peas, and broad beans, give everything a good stir, then cover the pan. Cook for 7 to 8 minutes until the vegetables are tender but not mushy, you want to still taste their individual textures.

Nestle in the eggs:

Using the back of a spoon, make small wells in the sauce, spacing them out so the eggs don't touch. Crack the eggs directly into these wells, cover the pan again, and cook gently for 5 to 7 minutes until the whites are set but the yolks still jiggle slightly when you shake the pan.

Finish with freshness:

Remove from heat, scatter over the fresh parsley or mint, add crumbled feta if you're using it, and serve immediately with lemon wedges. The warmth of the pan will finish cooking everything just enough.

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There's something about eggs cooked this way that feels both comforting and celebratory at once. My partner and I have started making this on nights when we want something that feels special but doesn't require hours of work, and it's become our quiet Sunday ritual.

The Story Behind Shakshuka

Shakshuka is Middle Eastern magic, a dish that shows up at breakfast tables in different forms across the Levant and North Africa. This version is my spring interpretation, lighter and greener than the traditional spiced tomato base, but keeping all that soul. The practice of poaching eggs in sauce isn't just technique, it's a way of cooking that says you're taking time, being intentional, treating breakfast or lunch like something worth savoring.

Why This Works As a Sharing Dish

I love foods meant to be shared straight from the pan, where everyone reaches in with their bread and claims the bits they want. This shakshuka invites that kind of eating, it's communal and warm. The colors are gorgeous, the vegetables stay distinct, and somehow the dish feels abundant even though it's really quite simple.

Variations and Additions

The beauty of shakshuka is that it welcomes what's in your kitchen or what you crave that day. I've made it with spinach stirred in at the end, with zucchini diced small, even with chickpeas when I wanted something more filling. The spice base stays constant, so the flavors always feel coherent no matter what you add.

• Stir in a handful of fresh spinach just before the eggs go in if you want extra greens without changing the cooking time.
• For a vegan version, skip the eggs and feta entirely and add a can of drained chickpeas for substance and protein.
• Heat it up by adding a fresh chopped chili or doubling the chili flakes, it takes the whole dish in a different direction.

Save

This is the kind of recipe that gets better each time you make it, as you learn the rhythm and trust your instincts with the heat and timing. Make it soon.

Questions & Answers

→ Can I make this dish ahead of time?

The vegetable sauce base can be prepared up to 24 hours in advance and stored in the refrigerator. When ready to serve, reheat gently and crack in the eggs for the final cooking stage. The eggs are best cooked just before serving for optimal texture.

→ What vegetables can I substitute?

Spinach, zucchini, or diced eggplant work well as alternatives. For a heartier version, add diced potatoes or chickpeas. Seasonal vegetables like green beans or corn can also replace the peas and broad beans depending on availability.

→ How do I know when the eggs are done?

Cook covered for 5-7 minutes. The whites should be completely opaque and set, while the yolks remain slightly jiggly when you gently shake the pan. For firmer yolks, cook for an additional 2-3 minutes.

→ Can I make this vegan?

Simply omit the eggs and feta cheese. Add protein with drained canned chickpeas, white beans, or cubed tofu during the final minutes of cooking. The dish remains hearty and satisfying without animal products.

→ What should I serve with shakshuka?

Warm pita bread, flatbread, or crusty sourdough are perfect for scooping up the sauce and eggs. For a complete meal, serve with a simple green salad dressed with lemon and olive oil. Roasted potatoes or couscous also complement the flavors well.