Pea and Broad Bean Shakshuka (Printable)

Spring shakshuka with peas, broad beans, asparagus, and eggs in spiced tomato sauce. Vegetarian and gluten-free.

# Ingredient List:

→ 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. Serve directly from the pan with crusty bread or flatbreads.

# Expert Tips:

01 -
  • Spring vegetables taste almost sweet when they meet warm spices and runny eggs—it's the opposite of heavy.
  • One pan means one pan to wash, which never gets old on a weeknight.
  • It looks fancy enough for guests but feels casual enough to eat straight from the skillet with bread.
02 -
  • Don't skip the ice bath after blanching—it stops the cooking process and keeps the vegetables from turning khaki-colored.
  • Watch the eggs carefully during those last few minutes; low heat is your friend here, because high heat will cook those yolks solid, and that's not what we want.
03 -
  • Make the tomato sauce base ahead of time and reheat it gently before adding the vegetables and eggs; this means you can get dinner on the table faster on a busy evening.
  • If your peas or broad beans are from the freezer, don't thaw them first—add them straight from frozen, and they'll cook perfectly in the simmering sauce.
Go Back