Pea and Broad Bean Shakshuka (Printable)

Colorful spring vegetables poached in aromatic tomato sauce with perfectly cooked eggs.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 5.3 ounces asparagus, trimmed and cut into 0.75 inch pieces
06 - 5.3 ounces fresh or frozen peas
07 - 5.3 ounces fresh or frozen broad beans, shelled
08 - 14.1 ounces canned chopped tomatoes
09 - 2 tablespoons tomato paste

→ Spices and Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 0.5 teaspoon ground coriander
13 - 0.5 teaspoon chili flakes, optional
14 - Salt and black pepper to taste

→ Eggs and Garnish

15 - 4 to 6 large eggs
16 - 2 tablespoons fresh parsley or mint, chopped
17 - 2.1 ounces feta cheese, crumbled, optional
18 - Lemon wedges for serving

# Directions:

01 - Heat olive oil in a large, deep skillet or sauté pan over medium heat. Add onion and cook for 4 to 5 minutes until softened.
02 - Stir in garlic and red bell pepper; cook for 2 to 3 minutes until slightly softened.
03 - Add cumin, smoked paprika, ground coriander, and chili flakes. Fry for 1 minute until fragrant.
04 - Stir in tomato paste, chopped tomatoes, and a pinch of salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
05 - Add asparagus, peas, and broad beans. Cover and cook for 7 to 8 minutes until vegetables are just tender.
06 - With the back of a spoon, make small wells in the sauce. Crack eggs into the wells. Cover and cook gently for 5 to 7 minutes, or until the whites are set but yolks remain runny.
07 - Remove from heat. Sprinkle with parsley or mint and feta cheese if using. Serve immediately with lemon wedges and crusty bread.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, turning an ordinary weeknight into something that feels like you've been cooking all day.
  • The vegetables stay bright and tender instead of turning into mush, which honestly surprised me the first time I made it.
  • One skillet means less cleanup, but somehow it looks impressive enough to serve straight to the table for sharing.
02 -
  • Don't skip the spice-toasting step; that brief moment in dry heat releases oils and flavors that make everything taste intentional instead of flat.
  • If you're worried about the eggs overcooking, remember that the residual heat keeps working even after you remove the pan from the stove, so take it off when the whites still look slightly soft around the yolks.
03 -
  • Use a skillet with a lid or keep a piece of foil nearby; covering the pan traps steam and ensures the eggs cook gently without the sauce drying out.
  • If you're using frozen vegetables, don't thaw them first—they release less water and hold their texture better when added straight to the warm sauce.
Go back