Pea and Broad Bean Shakshuka (Printable)

Sweet peas, broad beans, and asparagus in lightly spiced tomato sauce with eggs and feta—a spring shakshuka delight.

# What You'll 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 & 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

# How To Make It:

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 chopped onion and diced red bell pepper; sauté for 5 minutes until softened.
03 - Stir in minced garlic, ground cumin, smoked paprika, ground coriander, and chili flakes. Cook for 1 minute until fragrant.
04 - Add tomato paste, then chopped tomatoes. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
05 - Add blanched 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 one 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 extra virgin olive oil.
08 - Serve directly from the pan with crusty bread or flatbreads.

# Expert Suggestions:

01 -
  • It's one of those dishes that looks restaurant-worthy but comes together in less than an hour, making weeknight dinners feel a little bit special.
  • The runny yolks act like sauce, turning the whole thing into something both comforting and bright, perfect for sharing straight from the pan.
02 -
  • The eggs will continue cooking even after you remove the pan from heat, so stop when the whites are just set but the yolks still have give, otherwise you'll end up with hard boiled eggs instead of that silky, runny magic you're after.
  • Don't skip the blanching step for the peas and beans, even though it seems fussy; it keeps them bright green instead of letting them dull to olive as they sit in the acidic tomato sauce.
03 -
  • Use a deep skillet rather than a shallow one so you have room for the sauce and eggs to coexist without spillover, and the depth helps everything cook evenly.
  • Don't be tempted to skip the feta; that salty cheese is the punctuation mark that makes the entire dish sing, especially against the sweetness of the peas.
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