Pea and Broad Bean Shakshuka

The first time I made shakshuka, I was living in a tiny apartment with a kitchen so small I could touch the fridge while standing at the stove. It was a rainy Tuesday, and I had bags of spring vegetables from the market that needed using. I threw everything into my one decent pan, and when I lifted the lid to check the eggs, the steam carried this incredible mix of cumin, tomatoes, and fresh greens through the whole room.

Last spring, my sister came over exhausted from a new job, and I made this for a late lunch. She dipped her bread into the yolk and said, 'This is exactly what I needed.' We sat there for an hour picking at the pan, talking about everything and nothing, and I realized that sometimes the best meals are the ones you can share straight from the skillet.

Ingredients

• Olive oil: Creates the base and helps carry those warm spices through every bite
• Onion and garlic: The aromatic foundation that makes the whole kitchen smell inviting
• Red bell pepper: Adds sweetness and another layer of texture to the sauce
• Asparagus, peas, and broad beans: Spring vegetables that bring fresh pops of color and flavor
• Canned tomatoes: The backbone of the sauce, choose good quality ones for the best result
• Tomato paste: Concentrates the tomato flavor and helps thicken everything beautifully
• Ground cumin and smoked paprika: These spices give the dish its distinctive warm, earthy character
• Ground coriander and chili flakes: Bright citrus notes and gentle heat that wake up the palate
• Eggs: The heart of shakshuka, poaching them right in the sauce makes everything creamy
• Fresh herbs: Parsley or mint scattered on top add a bright, fresh finish against the rich sauce
• Feta cheese: Optional but adds a lovely salty tang that cuts through the tomatoes
• Lemon wedges: A squeeze at the end makes all the flavors sing

Instructions

Build the base:

Warm olive oil in your largest deep pan over medium heat, then soften the chopped onion until it turns translucent and fragrant, about five minutes.

Add aromatics:

Stir in the minced garlic and diced red pepper, letting them cook gently until they smell wonderful and start to soften.

Bloom the spices:

Sprinkle in cumin, smoked paprika, coriander, and chili flakes, stirring constantly for one minute until the spices release their aroma and coat everything.

Create the sauce:

Pour in the chopped tomatoes and add tomato paste with salt and pepper, then let it simmer uncovered for ten minutes until it thickens slightly.

Add spring vegetables:

Stir in the asparagus pieces, peas, and broad beans, then cover and cook for seven or eight minutes until tender but still bright.

Nestle the eggs:

Use the back of a spoon to make small wells in the sauce, then crack an egg into each depression and cover the pan.

Finish with freshness:

Cook gently for five to seven minutes until the whites are set but yolks remain runny, then scatter with herbs and feta before serving.

Save

My friend Sarah came over once while I was making this, and she stood by the stove watching the eggs poach. She said it was mesmerizing, like watching a little kitchen magic happen. We ate it straight from the pan with torn sourdough, wiping up every last bit of sauce, and agreed that some meals are just meant to be simple and shared.

Choosing Your Vegetables

Fresh broad beans need shelling, which takes a few minutes, but their bright green flavor is worth every second. If you are using frozen beans and peas, do not bother thawing them first, they cook perfectly straight from frozen and actually hold their shape better.

Bread Matters Here

You need something substantial to scoop up the sauce and runny yolks. Sourdough with a good crust works beautifully, or warm pita that you can tear and dip. I have also used leftover focaccia in a pinch, and it was absolutely perfect.

Making It Your Own

This recipe welcomes whatever vegetables you have on hand, so do not be afraid to experiment with what is in season or in your fridge.

• Spinach wilts beautifully into the sauce during the last few minutes of cooking
• Feta can be swapped for goat cheese or left off entirely if you prefer it dairy free
• Extra chili or fresh chopped jalapeño kicks up the heat if you like things spicy

Save

There is something deeply satisfying about a dish that brings this much color to the table. I hope this becomes a recipe you return to whenever you need comfort that feels fresh and alive.

Recipe Q&A

→ Can I use frozen vegetables instead of fresh?

Yes, frozen peas and broad beans work perfectly in this dish. There's no need to thaw them first—simply add them directly to the simmering sauce. They may need an extra minute or two to cook through compared to fresh vegetables.

→ How do I know when the eggs are done?

The whites should be completely set and opaque, while the yolks remain slightly runny when you gently jiggle the pan. This usually takes 5–7 minutes over gentle heat. If you prefer firmer yolks, cover the pan and cook for an additional 2–3 minutes.

→ What can I serve with this shakshuka?

Warm crusty bread, pita, or flatbread is essential for soaking up the flavorful sauce. You could also serve it with cooked grains like couscous or quinoa for a more substantial meal. A simple green salad with lemon dressing makes a fresh accompaniment.

→ Can I make this dish vegan?

Absolutely. Simply omit the eggs and feta cheese. Add protein by stirring in drained canned chickpeas or white beans during the last few minutes of cooking. You could also top with diced avocado or a drizzle of tahini for richness.

→ How spicy is this dish?

The level of heat is mild to medium, depending on whether you include the optional chili flakes. You can easily adjust the spice to your preference by adding more or less chili flakes, or including a fresh chopped chili with the garlic.

→ Can I prepare this in advance?

The vegetable sauce can be made up to a day ahead and stored in the refrigerator. Reheat gently before adding the eggs—the eggs should always be cooked just before serving for the best texture and presentation.