Pea and Broad Bean Shakshuka

A vibrant, spring-inspired take on the classic shakshuka, featuring sweet peas, broad beans, and tender asparagus in a lightly spiced tomato sauce. This Middle Eastern-inspired dish is a celebration of seasonal greens, making it the perfect choice for a shared main course that is both healthy and visually stunning.

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This recipe balances the earthy warmth of cumin and smoked paprika with the natural sweetness of peas and broad beans. It is a hearty, protein-rich meal that brings a burst of color to any table.

• 1 cup fresh or frozen peas
• 1 cup fresh or frozen broad beans (double-podded if fresh)
• 1 bunch asparagus (about 200g), trimmed and cut into 2-inch pieces
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 can (400g) chopped tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• ¼ teaspoon chili flakes (optional)
• Salt and black pepper to taste
• 4 large eggs
• 3 tablespoons crumbled feta cheese
• 2 tablespoons chopped fresh parsley or mint
• Extra virgin olive oil, for drizzling

Step 1

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.

Step 2

Heat olive oil in a large, deep skillet over medium heat. Add onion and red bell pepper; sauté for 5 minutes until softened.

Step 3

Stir in garlic, cumin, smoked paprika, coriander, and chili flakes. Cook for 1 minute until fragrant.

Step 4

Add tomato paste, then the chopped tomatoes. Simmer for 10 minutes, stirring occasionally, until slightly thickened.

Step 5

Add asparagus, peas, and broad beans. Season with salt and pepper. Simmer for 5–7 minutes, until vegetables are just tender.

Step 6

Make four small wells in the vegetable mixture. Crack an egg into each well. Cover the pan and cook on low heat for 7–10 minutes, until eggs are just set but yolks remain runny.

Step 7

Remove from heat. Sprinkle with crumbled feta and fresh herbs. Drizzle with olive oil.

Step 8

Serve directly from the pan with crusty bread or flatbreads.

Using a large, deep skillet with a well-fitting lid is crucial to ensure the eggs steam properly while the sauce thickens. If you are using fresh broad beans, the extra effort of double-podding them will result in a much more tender and vibrant dish.

For a vegan version, simply omit the eggs and feta and add chickpeas for extra protein. If you enjoy a bit of heat, serve the shakshuka with a spoonful of harissa or a drizzle of spicy chili oil.

This Pea and Broad Bean Shakshuka is best served warm directly from the skillet. Pair it with crusty bread or flatbreads for dipping into the runny yolks. For drinks, a crisp white wine or sparkling water with a slice of lemon works perfectly.

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Whether you are enjoying a slow weekend morning or looking for a quick yet impressive weeknight meal, this Pea and Broad Bean Shakshuka is a delightful way to enjoy the season's finest produce.

Recipe FAQs

→ Can I use frozen vegetables instead of fresh?

Yes, frozen peas and broad beans work perfectly. There's no need to blanch frozen vegetables—simply thaw and add them directly in step 5. Fresh asparagus is recommended for better texture.

→ How do I prevent overcooking the eggs?

Cover the pan and cook on low heat, checking after 7 minutes. The whites should be set while yolks remain runny. Remove from heat immediately as residual heat continues cooking.

→ What can I serve this with?

Crusty sourdough, pita bread, or flatbreads are ideal for scooping up the sauce and vegetables. For a gluten-free option, serve with rice or gluten-free bread.

→ How do I make this vegan?

Omit the eggs and feta cheese. Add a can of drained chickpeas in step 5 for protein. Top with tahini drizzle and nutritional yeast for a creamy, savory finish.

→ Can I prepare components ahead of time?

Yes, prepare the tomato and vegetable base up to step 5, then refrigerate for up to 2 days. Reheat gently before adding and cooking the eggs fresh when serving.

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

After blanching, squeeze each bean gently—the bright green inner bean will pop out of its pale outer skin. This removes any bitterness and improves texture.