Pea and Broad Bean Shakshuka (Printable)

Spring shakshuka with peas, broad beans, asparagus, and eggs in lightly spiced tomato sauce for a vibrant main dish.

# What You Need:

→ Vegetables

01 - 1 cup fresh or frozen peas
02 - 1 cup fresh or frozen broad beans, double-podded if fresh
03 - 1 bunch asparagus, about 7 ounces, trimmed and cut into 2-inch pieces
04 - 1 medium onion, finely chopped
05 - 1 red bell pepper, diced
06 - 2 garlic cloves, minced
07 - 1 can (14 ounces) chopped tomatoes
08 - 2 tablespoons tomato paste

→ Spices and Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground coriander
12 - ¼ teaspoon chili flakes, optional
13 - Salt and black pepper to taste

→ Eggs

14 - 4 large eggs

→ Garnishes

15 - 3 tablespoons crumbled feta cheese
16 - 2 tablespoons chopped fresh parsley or mint
17 - Extra virgin olive oil for drizzling

# Directions:

01 - 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.
02 - Heat olive oil in a large, deep skillet over medium heat. Add onion and red bell pepper; sauté for 5 minutes until softened.
03 - Stir in garlic, cumin, smoked paprika, coriander, and chili flakes. Cook for 1 minute until fragrant.
04 - Add tomato paste, then the chopped tomatoes. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
05 - Add asparagus, peas, and broad beans. Season with salt and pepper. Simmer for 5 to 7 minutes until vegetables are just tender.
06 - Make four small wells in the vegetable mixture. Crack an egg into each well. Cover the pan and cook on low heat for 7 to 10 minutes until eggs are just set but yolks remain runny.
07 - Remove from heat. Sprinkle with crumbled feta and fresh herbs. Drizzle with olive oil.
08 - Serve directly from the pan with crusty bread or flatbreads.

# Expert Advice:

01 -
  • It tastes fancy enough for guests but comes together faster than you'd expect, with most of the work being prep.
  • The runny yolks create their own sauce when they break, turning everything silky and rich without cream.
  • Peas and broad beans feel celebratory compared to the usual tomato shakshuka, giving you permission to eat this for dinner without apology.
02 -
  • Double-podding fresh broad beans isn't fussy—it's essential because that thin inner skin tastes bitter and ruins the delicate flavor balance this dish is built on.
  • The difference between runny yolks and rubber yolks is about 2 minutes, so start checking at 7 minutes by gently tilting the pan rather than lifting the lid.
  • Using a deep skillet with a lid changes everything; a shallow pan or missing lid means your eggs will cook unevenly and the sauce will evaporate rather than become silky.
03 -
  • Toast your spices for 30 seconds in dry pan before adding oil for a shakshuka that tastes noticeably more complex and intentional.
  • Make the sauce up to 2 days ahead and refrigerate it, then reheat gently and add eggs when you're ready to eat—this transforms it from weeknight improvisation into structured meal planning.
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