Save to Pinterest Last spring, my neighbor dropped off a bag of freshly podded broad beans from her garden, and I stood there staring at them wondering what on earth to do with all that green. I had a shakshuka bubbling on the stove for brunch anyway, so I threw them in on a whim, and the way those sweet, nutty beans nestled into the spiced tomatoes alongside peas completely transformed the dish. My friends kept asking what I had done differently, their forks chasing every last bean through the sauce.
I made this for a lazy Sunday gathering when the farmers market was overflowing with spring vegetables, and honestly, the conversation stopped as everyone leaned in to watch me crack the eggs into those vibrant green-speckled wells. My friend Sarah, who claims she does not like broad beans, went back for thirds and asked me to write down the recipe right then at the table while crumbs of sourdough were still being scattered across the tablecloth.
Ingredients
- Olive oil: The foundation that carries all those warm spices through the vegetables
- Onion and garlic: Build your aromatic base here, do not rush this softening step
- Red bell pepper: Adds natural sweetness that balances the tomatoes beautifully
- Asparagus: Cut into bite sized pieces so they cook evenly and are easy to scoop up
- Fresh or frozen peas: If using frozen, add them straight from the freezer, no thawing needed
- Broad beans: Shelling fresh ones takes time, but their buttery texture is worth every minute
- Canned chopped tomatoes: Choose good quality ones, they make up the bulk of your sauce
- Tomato paste: Concentrates the tomato flavor and helps thicken everything slightly
- Ground cumin and smoked paprika: These two spices give the dish its signature warmth and depth
- Ground coriander and chili flakes: Coriander adds citrusy notes while chili brings adjustable heat
- Eggs: Fresh eggs really do hold their shape better when you crack them into the sauce
- Fresh parsley or mint: Mint cuts through the rich tomato sauce, parsley keeps it classic
- Feta cheese: Optional, but that salty crumble on top is not something you will regret
- Lemon wedges: A squeeze of bright acid right at the end makes all the flavors sing
Instructions
- Build your base:
- Warm the olive oil in your largest deep skillet over medium heat, then soften the chopped onion until it is translucent and fragrant, about 5 minutes. This foundation is worth the patience.
- Add aromatics:
- Stir in the minced garlic and diced red bell pepper, letting them soften slightly for 2 to 3 minutes. You want the pepper to lose its raw edge but still keep some texture.
- Bloom the spices:
- Sprinkle in the cumin, smoked paprika, coriander, and chili flakes, stirring constantly for just 1 minute until the spices become incredibly fragrant. This step unlocks their essential oils.
- Create the sauce:
- Stir in the tomato paste until it coats everything, then add the canned tomatoes with a good pinch of salt and pepper. Let this simmer uncovered for about 10 minutes until it thickens slightly.
- Add spring vegetables:
- Toss in the asparagus pieces, peas, and broad beans, then cover and cook for 7 to 8 minutes until they are just tender. You still want a little bite to the asparagus.
- Nestle the eggs:
- Use the back of a spoon to create small wells in the sauce, then crack an egg into each depression. Cover the pan and cook gently for 5 to 7 minutes until the whites are set but those yolks remain gloriously runny.
- Finish and serve:
- Scatter fresh herbs and crumbled feta over the top, then bring the whole pan to the table. Serve with lemon wedges and plenty of crusty bread for soaking up every last drop.
Save to Pinterest This recipe has become my go to for those moments when I want something comforting but still fresh, when the weather cannot decide if it is winter or spring. There is something incredibly satisfying about sliding a piece of bread through that sauce and catching an egg yolk, a sweet pea, and a salty crumble of feta all in one bite.
Making It Your Own
I have learned that shakshuka is incredibly forgiving. Sometimes I throw in handfuls of spinach or chopped zucchini if that is what needs using up from the crisper drawer. The key is keeping the ratio of sauce to vegetables balanced so those eggs still have somewhere to nestle.
What To Serve Alongside
While this can stand alone as a light meal, I love serving it with warm pita bread that has been brushed with olive oil and sprinkled with zaatar. A simple green salad with a sharp vinaigrette cuts through the richness, and for brunch, some roasted potatoes on the side make it feel like a proper feast.
Timing Your Dish
The beauty here is that most of the cooking is hands off, leaving you free to make coffee or set the table while the sauce simmers. I start the bread heating in the oven during the final vegetable stage, so everything comes to the table piping hot.
- Set out all ingredients before you start cooking since this comes together quickly
- Warm your serving plates so the eggs stay hot longer at the table
- Have the lemon wedges ready before you sit down to eat
Save to Pinterest There is something wonderfully communal about gathering around a pan of shakshuka, everyone reaching in with their forks, sharing that perfect first bite when the yolk breaks and mixes with the herbs and feta.
Questions & Answers
- → Can I use frozen vegetables instead of fresh?
Yes, frozen peas and broad beans work perfectly in this dish. Simply add them directly to the sauce without thawing. 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 fully set and opaque, while the yolks remain slightly runny when you gently jiggle the pan. This usually takes 5-7 minutes of covered cooking. For firmer yolks, cook for an additional 2-3 minutes.
- → What can I serve with this dish?
Warm crusty bread, pita, or flatbread are perfect for soaking up the flavorful sauce and runny yolks. A simple green salad with lemon dressing also complements the rich flavors beautifully.
- → Can I make this ahead of time?
The vegetable base can be prepared up to a day in advance and reheated gently. Add the eggs just before serving, as they cook best in the freshly simmered sauce for perfect texture.
- → How can I adjust the spice level?
Reduce the chili flakes to ¼ teaspoon for a milder version, or omit them entirely. For more heat, add extra chili flakes or include a finely chopped fresh chili pepper with the onions.
- → Is this suitable for meal prep?
The vegetable base reheats well for lunches throughout the week. However, eggs are best cooked fresh. Store the sauce separately and reheat with freshly cracked eggs when ready to eat.