Pea and Broad Bean Shakshuka

This vibrant, spring-inspired Pea and Broad Bean Shakshuka is a delightful twist on a classic Middle Eastern favorite. Featuring a mix of tender asparagus, fresh peas, and shelled broad beans poached in a rich, spiced tomato sauce, it creates a colorful and nutritious dish. Topped with perfectly set eggs and optional crumbled feta, it is a stunning meal designed for sharing.

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Perfect for a leisurely weekend brunch or a light weekday dinner, this easy-to-make dish is packed with seasonal greens. The blend of cumin, smoked paprika, and ground coriander provides a warm, fragrant base that complements the sweetness of the peas and broad beans. It is a hearty main course that is as visually appealing as it is delicious.

Ingredients

• 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
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• ½ teaspoon chili flakes (optional)
• Salt and black pepper, to taste
• 4–6 large eggs
• 2 tablespoons fresh parsley or mint, chopped
• 60 g feta cheese, crumbled (optional)
• 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.

Zusatztipps für die Zubereitung

For the best results, ensure the tomato base is simmered uncovered until slightly thickened before adding the green vegetables. Covering the pan while the eggs cook helps the whites set properly while ensuring the yolks remain beautifully runny.

Varianten und Anpassungen

To make the dish vegan, omit the eggs and feta and add drained canned chickpeas for protein. You can also experiment with extra greens like spinach or zucchini, or increase the heat by adding more chili flakes or a fresh chopped chili.

Serviervorschläge

Serve the shakshuka immediately with fresh lemon wedges to brighten the flavors. It pairs wonderfully with warm pita, flatbread, or toasted sourdough to soak up the spiced tomato and herb sauce.

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This Pea and Broad Bean Shakshuka is a nourishing and flavorful meal that celebrates the best of seasonal produce. Whether for a shared weekend brunch or a simple evening meal, it is sure to be a favorite for its bright colors and aromatic spices.

Recipe Q&A

→ What vegetables work best in this shakshuka?

Fresh spring vegetables shine here—peas and broad beans provide sweetness while asparagus adds a tender crunch. You can also add spinach or zucchini for extra greens.

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

Cook covered for 5–7 minutes. The whites should be fully set and opaque while the yolks remain slightly jiggly when you gently shake the pan. They'll continue cooking slightly from residual heat.

→ Can I make this dish ahead of time?

Prepare the vegetable sauce up to a day in advance and refrigerate. Reheat gently, then add the eggs and finish cooking just before serving for the best texture.

→ What should I serve with pea and broad bean shakshuka?

Warm pita, flatbread, or crusty sourdough are perfect for scooping up the sauce and runny yolks. A simple green salad with lemon dressing complements the rich flavors beautifully.

→ How can I make this vegan?

Omit the eggs and feta cheese. Add drained canned chickpeas or white beans during the last few minutes of cooking to provide protein and make it satisfyingly hearty.

→ Can I use frozen vegetables?

Absolutely. Frozen peas and broad beans work wonderfully—just add them directly to the sauce without thawing. They may need an extra minute or two to cook through.