Pea and Broad Bean Shakshuka

Last spring, I found myself staring at a farmers market haul of impossibly green peas and broad beans, wondering what to do with them beyond the usual sides. That evening, I pulled out my shakshuka pan and decided to build something entirely different from the traditional tomato base I'd made a hundred times before. The moment those vibrant vegetables hit the warm spiced sauce, I knew I'd stumbled onto something special—a dish that feels both comforting and bright, like spring had decided to settle into a single skillet.

I made this for my neighbor one Sunday evening when she mentioned missing spring vegetables. Watching her face when she broke into that first egg, how the yolk pooled into the spiced sauce—that's when I realized this wasn't just a recipe, it was a moment that could be repeated. She asked for it again the next week, and now it's become our April tradition.

Ingredients

• Fresh or frozen peas, 1 cup: These add sweetness and pop of color; frozen actually work beautifully here since you're cooking them down into a sauce, and they keep their texture better than you'd think.
• Fresh or frozen broad beans, 1 cup: Double-pod fresh ones if you can find them at the market, but don't skip this step—that thin inner skin is bitter and will change the whole dish.
• Asparagus, about 200g trimmed and cut into 2-inch pieces: This adds earthiness and helps balance the sweetness of the peas; cut them all roughly the same size so they finish cooking together.
• Medium onion, finely chopped: The foundation of flavor, so take your time here rather than rushing through the chop.
• Red bell pepper, diced: I use red instead of green because it adds sweetness and complements the spring vegetables naturally.
• Garlic cloves, 2 minced: Two cloves gives you presence without overwhelming; this is about building layers, not garlic-forward heat.
• Canned chopped tomatoes, 400g: A good quality tin makes all the difference; I taste a few brands to find one that tastes bright rather than tinny.
• Tomato paste, 2 tablespoons: This concentrates the flavor and helps thicken the sauce so it clings to the vegetables instead of being watery.
• Ground cumin, 1 teaspoon: Warm and familiar, it anchors the spring vegetables in Middle Eastern tradition without overpowering them.
• Smoked paprika, 1 teaspoon: The smoke adds depth that fresh tomatoes alone can't quite achieve.
• Ground coriander, ½ teaspoon: This is the secret whisper that makes people ask what the special ingredient is.
• Chili flakes, ¼ teaspoon optional: I almost always include them because they brighten the whole dish, but start small if you're unsure.
• Salt and black pepper: Taste as you go; the beans will season differently depending on whether you used fresh or frozen.
• Large eggs, 4: Use the freshest eggs you can find—older eggs cook differently and the whites won't set as cleanly around those runny yolks.
• Crumbled feta cheese, 3 tablespoons: Don't skip this; the saltiness and creaminess are essential, not optional flourish.
• Fresh parsley or mint, 2 tablespoons chopped: Mint feels more special here than parsley ever could, but use what you have.
• Extra virgin olive oil: A good finishing oil matters more than you think; it carries the flavor and reminds you this is Mediterranean in spirit.

Instructions

Blanch the beans:

Bring salted water to a boil and blanch the peas and broad beans together for just 2 minutes—they should still be bright and slightly firm. Fish them out with a slotted spoon and plunge into ice water to stop the cooking; this keeps them vibrant and prevents them from turning olive drab.

Build your flavor base:

Heat olive oil in a large deep skillet over medium heat, then add the chopped onion and diced red pepper. You want to hear them sizzle gently as they soften over 5 minutes, releasing their sweetness into the oil.

Bloom the spices:

Once the vegetables are soft, add the minced garlic, cumin, paprika, coriander, and chili flakes. Let this cook for about a minute until you can smell the spices waking up—that's when you know they're releasing their essential oils into the dish.

Deepen with tomato:

Stir in the tomato paste first, letting it cook in the hot oil for a moment before adding the canned tomatoes. This step prevents the paste from clumping and ensures it distributes evenly throughout the sauce.

Simmer until rich:

Let the sauce bubble gently for about 10 minutes, stirring occasionally, until it thickens and darkens slightly. You're looking for a sauce that would cling to a spoon rather than run off it.

Add the vegetables:

Stir in the blanched peas, broad beans, and asparagus pieces, seasoning generously with salt and pepper. Simmer everything together for 5 to 7 minutes until the asparagus is tender but still has a bit of resistance when you bite it.

Cradle the eggs:

Make four small wells in the vegetable mixture using the back of a spoon, spacing them evenly around the pan. Crack one egg into each well, being careful not to break the yolks.

Gentle finish:

Cover the pan with a lid and reduce heat to low, cooking for 7 to 10 minutes depending on how runny you like your yolks. I check at 7 minutes by tilting the pan slightly—the whites should be set and opaque while the yolks still jiggle slightly.

Garnish and serve:

Remove from heat and scatter the crumbled feta and fresh herbs directly over everything while it's still steaming. A final drizzle of excellent olive oil brings the whole thing together, turning it from good into memorable.

Save

There's something about cracking into a perfectly cooked egg and watching the yolk spill into spiced tomatoes that feels like pure contentment. That's when this stops being a recipe and becomes the kind of dish you find yourself making again and again, each time remembering a specific person you cooked it for or a conversation that happened around the table.

Why Spring Vegetables Matter Here

Peas and broad beans have a sweetness that standard shakshuka recipes don't account for, which is exactly why they transform the dish. Where a traditional tomato-based version might feel heavy and spice-forward, this version feels bright and almost delicate, like you're eating the season itself. The asparagus grounds everything in earthiness and prevents the whole thing from feeling too precious or light.

The Egg Question

Some people worry about poaching eggs in sauce, thinking they'll stick or cook unevenly. In reality, the sauce provides insulation that keeps the whites from crisping up while the yolks stay soft—it's actually easier than traditional poaching in water. The key is having enough sauce volume and making proper wells that cradle each egg securely.

Variations and Flexibility

This dish belongs to the category of food that invites tinkering without falling apart. I've made it with chickpeas instead of eggs for vegan friends, skipped the asparagus when it wasn't in season, and even thrown in spinach when I had it on hand. The spice blend of cumin, paprika, and coriander is resilient enough to carry whatever vegetables you choose, while the tomato base and finishing feta keep everything tethered to the original vision.

• For extra heat, serve with harissa or chili oil on the side and let people adjust their own spice level.
• If you can't find broad beans, use the same amount of extra peas or add diced zucchini to maintain texture contrast.
• Pair this with crispy flatbreads or torn pieces of crusty bread to soak up every drop of sauce—that's not optional, that's the actual point.

Save

This shakshuka has become the dish I make when I want to feel like I'm cooking something special but don't want to spend hours in the kitchen. It's the kind of meal that tastes like care without requiring it.

Recipe FAQs

→ Can I use frozen vegetables instead of fresh?

Yes, frozen peas and broad beans work perfectly well. There's no need to thaw them first—just blanch them as directed. Fresh asparagus is recommended for best texture, but frozen can be used in a pinch.

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

The eggs are ready when the whites are fully set but the yolks remain runny. This typically takes 7-10 minutes with the lid on. For firmer yolks, cook for an additional 2-3 minutes.

→ Can I make this dish ahead of time?

You can prepare the tomato and vegetable base up to 2 days in advance and refrigerate. When ready to serve, reheat the base and add the eggs fresh for best results.

→ What can I substitute for feta cheese?

Goat cheese, ricotta salata, or crumbled halloumi work wonderfully. For a dairy-free version, omit the cheese entirely or use a plant-based feta alternative.

→ How can I adjust the spice level?

Increase chili flakes to ½ teaspoon for more heat, or serve with harissa on the side. For a milder version, omit the chili flakes completely and reduce the paprika slightly.

→ What's the best way to double-pod broad beans?

After blanching, the pale outer skins slip off easily. Simply pinch one end and squeeze gently—the bright green bean will pop out. This step is optional but gives a more tender texture.