Pea and Broad Bean Shakshuka

Last spring, my kitchen became a laboratory for all things green and fresh. I found myself with an abundance of broad beans from the farmers market and no clear plan. This shakshuka emerged from that happy accident, the kind of meal that makes you feel virtuous for eating so many vegetables while still craving seconds.

I first made this for a group of friends who were skeptical about shakshuka without the traditional pepper base. Watching their expressions change as they dipped bread into those runny yolks and discovered the sweetness of the peas was absolutely worth it. Now someone requests it every time the first broad beans appear at the market.

Ingredients

• 1 tablespoon olive oil: This gentle fat carries the spices and creates a rich base for the sauce without overwhelming the delicate spring flavors
• 1 medium onion, finely chopped: The foundation that sweetens as it cooks, providing depth and aromatic background to every bite
• 2 garlic cloves, minced: Add these right before the spices so they bloom without burning, releasing their essential oils
• 1 red bell pepper, diced: Even though this is a greenfocused dish, the pepper adds natural sweetness and beautiful color contrast
• 150 g asparagus, trimmed and cut into 2 cm pieces: Choose spears that snap cleanly when bent, and cut them uniformly so they cook at the same rate
• 150 g fresh or frozen peas: Fresh peas need just minutes, but frozen work beautifully here—just add them straight from the freezer
• 150 g fresh or frozen broad beans, shelled: Double pod fresh broad beans for the most vibrant green, or use frozen to save time
• 400 g canned chopped tomatoes or passata: Good quality tomatoes make all the difference since they become the primary cooking liquid
• 2 tablespoons tomato paste: This concentrates the tomato flavor and helps thicken the sauce naturally
• 1 teaspoon ground cumin: The earthy backbone that bridges the gap between the tomatoes and spring vegetables
• 1 teaspoon smoked paprika: Adds subtle depth and a hint of smokiness without overwhelming the fresh greens
• ½ teaspoon ground coriander: Brightens the entire dish with citrusy, floral notes that complement the vegetables perfectly
• ½ teaspoon chili flakes, optional: Start with less—you can always add more heat, but you cannot take it away
• Salt and black pepper, to taste: Season throughout the cooking process, tasting and adjusting as the sauce concentrates
• 4–6 large eggs: Room temperature eggs will cook more evenly and create those perfectly runny yolks everyone loves
• 2 tablespoons fresh parsley or mint, chopped: Mint adds a surprising freshness, while parsley keeps things classic—both work beautifully
• 60 g feta cheese, crumbled, optional: The salty creaminess cuts through the tomato acidity and adds a luxurious finishing touch
• Lemon wedges, to serve: A squeeze of fresh lemon right before serving brightens all the flavors and makes everything sing

Instructions

Build your aromatic base:

Heat olive oil in a large, deep skillet over medium heat. Add onion and cook for 4–5 minutes until soft and translucent, stirring occasionally to prevent any browning.

Layer in the aromatics:

Stir in garlic and red bell pepper. Cook for 2–3 minutes until slightly softened and fragrant, being careful not to let the garlic brown.

Wake up the spices:

Add cumin, smoked paprika, ground coriander, and chili flakes. Fry for 1 minute until deeply fragrant, stirring constantly to prevent scorching.

Create the sauce foundation:

Stir in tomato paste, chopped tomatoes, and a pinch of salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened and the flavors have melded.

Add the spring vegetables:

Add asparagus, peas, and broad beans. Cover and cook for 7–8 minutes until the vegetables are just tender but still retain their bright green color.

Create the egg wells:

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.

Finish and serve:

Remove from heat. Sprinkle with parsley or mint and feta, if using. Serve immediately with lemon wedges and crusty bread for dipping.

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This dish has become my goto when I want to feed people something that looks impressive but secretly allows me to spend more time with them and less time at the stove. The way everyone gathers around the pan, dipping bread and breaking yolks together, creates exactly the kind of moment food is supposed to facilitate.

Making It Your Own

Once you have the basic technique down, this shakshuka adapts beautifully to whatever vegetables are in season. I have swapped in diced zucchini in summer and roasted cubed squash in autumn—each version brings something different to the table while maintaining the soul of the dish.

The Bread Question

Do not underestimate the importance of what you serve alongside. A crusty sourdough with a sturdy crumb will stand up to the sauce, while pita or flatbread creates those soft, pillowy scoops that everyone fights over. Whatever you choose, warm it first—it makes all the difference.

Perfecting the Eggs

Getting the eggs just right takes practice and patience. I have learned that covering the pan is nonnegotiable for even cooking, and lifting the lid too early causes the temperature to drop dramatically. Trust the process and resist the urge to peek until the time is up.

• Chill your plates slightly to help the sauce maintain its texture until serving
• Have your lemon wedges ready before you start cooking—timing matters
• The dish continues cooking even after you remove it from heat, so factor that in

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There is something deeply satisfying about a meal that starts with humble ingredients and ends with everyone leaning over the same pan, thoroughly content. This is the kind of food that reminds us why we bother cooking at all.

Questions & Answers

→ Can I make this vegan?

Absolutely. Simply omit the eggs and feta cheese, then add a drained can of chickpeas during the vegetable simmering stage for plant-based protein. The result remains hearty and satisfying.

→ What's the best way to serve shakshuka?

Serve straight from the pan while piping hot. Provide warm crusty bread, pita, or flatbread for dunking into those runny yolks and spiced sauce. Lemon wedges on the side add brightness.

→ Can I use frozen vegetables?

Yes, frozen peas and broad beans work beautifully here. No need to thaw first—just add them directly to the simmering sauce. They'll cook through perfectly in the allotted time.

→ How do I know when the eggs are done?

The whites should be fully set and opaque, while yolks remain jiggly and runny. This typically takes 5-7 minutes covered. Lift the lid occasionally to check—you want to avoid overcooking those yolks.

→ Can I add other vegetables?

Certainly. Spinach, zucchini, or diced eggplant make excellent additions. Add leafy greens during the last few minutes of cooking, while hearty vegetables like zucchini should join earlier with the peppers.