Pea and Broad Bean Shakshuka

Experience a vibrant, spring-inspired twist on the classic shakshuka. This dish brings together the sweetness of peas and broad beans with the crunch of tender asparagus, all simmered in a lightly spiced tomato sauce. It is a colorful and nourishing main course that is perfect for sharing at any table.

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This Middle Eastern-inspired dish is as beautiful as it is delicious. The combination of cumin, smoked paprika, and coriander creates a warm, aromatic base that complements the fresh green vegetables. Topped with salty feta and fresh herbs, it offers a perfect balance of flavors in every bite.

Ingredients

• Vegetables: 1 cup fresh or frozen peas, 1 cup fresh or frozen broad beans (double-podded if fresh), 1 bunch asparagus (about 200g), trimmed and cut into 2-inch pieces, 1 medium onion, finely chopped, 1 red bell pepper, diced, 2 garlic cloves, minced, 1 can (400g) chopped tomatoes, 2 tablespoons tomato paste
• Spices & Seasonings: 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon ground coriander, ¼ teaspoon chili flakes (optional), Salt and black pepper to taste
• Eggs: 4 large eggs
• Garnishes: 3 tablespoons crumbled feta cheese, 2 tablespoons chopped fresh parsley or mint, Extra virgin olive oil, for drizzling

Instructions

Step 1

Bring a pot of salted water to a boil. Blanch peas and broad beans for 2 minutes, then transfer to an ice bath. Drain and set aside.

Step 2

Heat olive oil in a large, deep skillet over medium heat. Add onion and red bell pepper; sauté for 5 minutes until softened.

Step 3

Stir in garlic, cumin, smoked paprika, coriander, and chili flakes. Cook for 1 minute until fragrant.

Step 4

Add tomato paste, then the chopped tomatoes. Simmer for 10 minutes, stirring occasionally, until slightly thickened.

Step 5

Add asparagus, peas, and broad beans. Season with salt and pepper. Simmer for 5–7 minutes, until vegetables are just tender.

Step 6

Make four small wells in the vegetable mixture. Crack an egg into each well. Cover the pan and cook on low heat for 7–10 minutes, until eggs are just set but yolks remain runny.

Step 7

Remove from heat. Sprinkle with crumbled feta and fresh herbs. Drizzle with olive oil.

Step 8

Serve directly from the pan with crusty bread or flatbreads.

Zusatztipps für die Zubereitung

To ensure the best texture, double-pod the broad beans if using fresh ones. Using a deep skillet with a well-fitting lid is essential for poaching the eggs perfectly while keeping the yolks runny.

Varianten und Anpassungen

For a vegan-friendly version, simply omit the eggs and feta cheese and add a can of chickpeas for extra protein. If you prefer a spicier dish, serve with a side of harissa or a drizzle of chili oil.

Serviervorschläge

This dish is best enjoyed directly from the pan with plenty of crusty bread or warm flatbreads for dipping. It pairs wonderfully with a crisp white wine or a refreshing sparkling water with lemon.

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Whether for a weekend brunch or a light weekday dinner, this Pea and Broad Bean Shakshuka is a delightful way to celebrate fresh, seasonal ingredients. Enjoy the harmony of spices and textures in this wholesome, one-pan meal.

Recipe Questions & Answers

→ Can I use frozen vegetables instead of fresh?

Yes, frozen peas and broad beans work perfectly and are already podded, saving prep time. Just ensure they're fully thawed before adding to the pan.

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

The whites should be fully set and opaque, while the yolks remain soft and slightly jiggly. This typically takes 7-10 minutes with the lid on over low heat.

→ Can I make this dish vegan?

Absolutely. Simply omit the eggs and feta cheese, and add a can of drained chickpeas to the vegetable mixture for protein and heartiness.

→ What can I serve alongside this shakshuka?

Crusty bread, warm pita, or flatbreads are ideal for scooping up the sauce. A simple green salad or tahini drizzle also pairs beautifully.

→ How can I adjust the spice level?

Add more chili flakes to the base sauce for heat, or serve with harissa or chili oil on the side so guests can customize their own portions.

→ Can I prepare components ahead of time?

Yes, blanch the vegetables and make the tomato sauce base up to a day ahead. Store separately in the fridge, then reheat the sauce and add eggs when ready to serve.