Pea and Broad Bean Shakshuka

I used to think shakshuka was only for winter mornings until a rainy Tuesday in April changed my mind. I had a handful of early peas and some broad beans that needed using before they lost their snap. The bright green pods looked so hopeful against the gray sky through my kitchen window. I decided to toss them into the bubbling tomato sauce just to see what would happen. It turned out to be the most refreshing breakfast I had ever stumbled upon.

My sister came over while I was double podding the broad beans and we ended up chatting for an hour while we worked. There is something meditative about the popping sound those beans make when they slide out of their waxy skins. We drank cold tea and watched the steam rise from the skillet as the spices started to toast. By the time the eggs were ready the whole house smelled like a spice market. We ate it straight from the pan using torn pieces of toasted sourdough.

Ingredients

• 1 cup fresh or frozen peas: Fresh ones are wonderful but frozen ones work perfectly if you want that instant burst of sweetness.
• 1 cup fresh or frozen broad beans: Taking the time to double pod these ensures they are buttery and tender instead of chewy.
• 1 bunch asparagus: Trim the woody ends off so every bite is tender and full of spring flavor.
• 1 medium onion and 1 red bell pepper: These provide the essential aromatic base that gives the sauce its depth.
• 2 garlic cloves and spices: Cumin and smoked paprika bring an earthy warmth that balances the sweet vegetables.
• 1 can chopped tomatoes and 2 tablespoons tomato paste: Use high quality tomatoes for a thick sauce that holds the eggs in place.
• 4 large eggs: Room temperature eggs tend to cook more evenly when dropped into the hot sauce.
• Feta cheese and fresh herbs: The salty cheese and fresh mint add the final bright pop of contrast.

Instructions

Prep the greens:

Blanch your peas and beans in boiling water then plunge them into ice to lock in that neon green color. Drain them well so they do not water down your sauce later.

Sauté the base:

Cook the onion and pepper in olive oil until they are soft and smelling sweet. This usually takes about five minutes of gentle heat.

Toast the spices:

Add the garlic and spices and stir until the air feels heavy with the scent of cumin. You only need a minute here to unlock all those oils.

Simmer the sauce:

Pour in the tomatoes and paste then let it bubble away until it looks thick and glossy. Stir it occasionally to make sure nothing sticks to the bottom.

Fold in veg:

Toss in the asparagus and blanched greens so they can soak up the spicy tomato liquid. Let them simmer for a few minutes until the asparagus is just tender.

Poach the eggs:

Carefully nestle the eggs into little hollows and cover the pan until the whites are opaque. Keep the heat low to ensure the yolks stay beautifully runny.

Finish and serve:

Scatter the feta and herbs over the top and carry it to the table while it is still sizzling. Drizzle with a little extra olive oil for a professional touch.

Save to Pinterest

Last summer I made this for a group of friends during a camping trip over a portable stove. The smell of the smoked paprika drifting through the pines brought everyone out of their tents within minutes. We sat on logs with mismatched bowls and felt completely content. That meal proved to me that you do not need a fancy kitchen to make something beautiful.

Selecting Your Greens

Choosing the right vegetables is the secret to making this dish stand out. I always look for asparagus spears that are about the width of a pencil because they cook through quickly. If you find your peas are a bit older and starchy a quick blanching step is mandatory. You want them to pop in your mouth like little emeralds of flavor.

The Art of the Egg

Getting the eggs just right is often the most nervous part of the whole process. I have learned that cracking each egg into a small ramekin first prevents any shell disasters. You want to slide them gently into their nests so the yolks stay centered and intact. Watching the whites slowly turn from clear to cloudy is a tiny kitchen miracle.

Serving with Style

Presentation is half the fun when you bring a colorful skillet to the center of the table. I like to keep the bread warm in the oven so it is ready to soak up every drop of the spiced sauce. A final drizzle of high quality olive oil adds a silky finish that ties everything together.

• Keep the feta crumbles large so they do not melt away completely.
• Use kitchen shears to snip the herbs directly over the pan for the freshest scent.
• Let the dish sit for one minute off the heat before diving in.

Save to Pinterest

This vibrant skillet is a celebration of everything fresh and hopeful about the changing seasons. I hope it brings as much light to your table as it does to mine.

Frequently Asked Recipe Questions

→ Can I make this dish vegan?

Simply omit the eggs and feta cheese. Add a can of drained chickpeas or white beans during the vegetable simmering step for extra protein. Nutritional yeast can replace the salty element of feta if desired.

→ Can I use frozen vegetables instead of fresh?

Absolutely. Frozen peas and broad beans work perfectly in this dish—no need to blanch them first. Just add them directly when the recipe calls for fresh vegetables. For asparagus, fresh is recommended for the best texture.

→ How do I know when the eggs are done?

Cook covered on low heat for 7-10 minutes. The whites should be completely set and opaque, while the yolks should still jiggle slightly when you gently shake the pan. If you prefer firmer yolks, cook an additional 2-3 minutes.

→ Can I prepare this ahead of time?

The vegetable base can be made up to a day in advance and stored in the refrigerator. When ready to serve, reheat the sauce until simmering, then make the wells and crack in the eggs. It's best enjoyed immediately after cooking the eggs.

→ What can I serve alongside this shakshuka?

Crusty sourdough, warm flatbreads, or pita are perfect for soaking up the sauce and runny yolks. A crisp green salad with lemon vinaigrette complements the rich flavors. For drinks, try chilled white wine or sparkling water with fresh lemon.