Pea and Broad Bean Shakshuka

Last spring, I stood at the farmers market watching someone arrange piles of fresh broad beans and asparagus like they were painting with vegetables. That image stuck with me until one rainy afternoon when I was craving something bright and alive, not heavy. I pulled out a can of tomatoes, remembered those spring colors, and decided to build a shakshuka around them. The eggs broke into the sauce and created these little golden pockets of richness, and suddenly what started as nostalgia became something entirely my own.

I made this for friends who kept saying they wanted to eat more vegetables, and watching them soak up the sauce with torn bread and smile without checking their phones felt like the highest compliment. One guest asked if I'd used store-bought sauce, and I almost didn't tell her it was just canned tomatoes and spices, because there's something magical about how simple ingredients transform into something that tastes like you've been cooking all day.

Ingredients

• Olive oil: The base that carries your spices, so use something you'd actually taste.
• Medium onion, finely chopped: Sweet and soft, the foundation of flavor that takes about five minutes to turn golden.
• Garlic cloves, minced: Two cloves keeps it whisper-subtle rather than shouty, which lets the spices sing.
• Red bell pepper, diced: It softens quickly and adds natural sweetness that balances the acidity of tomatoes.
• Asparagus, trimmed and cut into 2 cm pieces: Fresh or frozen works equally well; the smaller pieces cook evenly and aren't woody in the middle.
• Fresh or frozen peas: They don't need much time, so add them late to keep their pop.
• Fresh or frozen broad beans, shelled: Their mild, buttery flavor is what separates this from a regular shakshuka; don't skip them.
• Canned chopped tomatoes or passata: Both work beautifully; passata is slightly smoother if you prefer a silkier sauce.
• Tomato paste: Two tablespoons deepens the umami and thickens the sauce without extra cooking time.
• Ground cumin: Toasted in the pan, it becomes warm and slightly nutty rather than raw-tasting.
• Smoked paprika: The secret weapon that makes people ask what's in here, adding depth without heat.
• Ground coriander: Half a teaspoon is enough to add an almost floral note that brightens everything.
• Chili flakes, optional: Add them if you want heat, skip them if you're cooking for cautious eaters.
• Salt and black pepper: Taste as you go; the tomatoes may already be salty.
• Large eggs: Four to six, depending on appetite; they nestle into wells you create with the back of a spoon.
• Fresh parsley or mint, chopped: Added at the end, it's brightness that cuts through the richness of eggs and sauce.
• Feta cheese, crumbled and optional: It adds saltiness and tanginess, but the dish is complete without it.
• Lemon wedges, to serve: Essential for squeezing over everything; acid wakes up flavors that spices put to sleep.

Instructions

Build Your Base:

Heat olive oil in a large, deep skillet over medium heat and add your chopped onion. Let it soften for about four to five minutes, stirring occasionally, until it turns translucent and golden at the edges. This foundation step shouldn't be rushed because sweet, caramelized onions carry all your other flavors better than raw, crunchy ones.

Deepen with Aromatics:

Stir in minced garlic and diced red bell pepper, cooking for two to three minutes until the pepper begins to soften slightly. The kitchen will smell instantly alive, and you'll notice the garlic changes from sharp to mellow. This is exactly the right moment to move forward.

Wake Up the Spices:

Add cumin, smoked paprika, coriander, and chili flakes if you're using them. Fry for about a minute, stirring constantly, until the spices perfume the whole pan. You're not cooking them to death; you're just toasting them enough to release their essential oils, which makes an enormous difference in depth.

Create the Sauce Base:

Stir in tomato paste first, letting it coat everything for about thirty seconds, then add your canned tomatoes along with salt and pepper. Simmer uncovered for ten minutes, stirring occasionally, until the sauce thickens slightly and tastes less raw. The flavors marry during this time, and the acidity mellows.

Add the Spring Vegetables:

Fold in asparagus, peas, and broad beans. Cover the pan and cook for seven to eight minutes until the vegetables are tender but not mushy. You can test asparagus with a fork; if it bends without snapping, you're at the right moment.

Nestle In the Eggs:

Using the back of a spoon, make four to six small wells in the sauce, spacing them so they don't touch. Crack eggs directly into each well, cover the pan loosely, and cook gently for five to seven minutes until the whites are set and opaque but the yolks still jiggle slightly when you shake the pan. The gentle heat is crucial; high heat will toughen the eggs.

Finish and Serve:

Remove from heat, sprinkle with fresh parsley or mint and crumbled feta if desired. Serve immediately with lemon wedges and crusty bread for soaking up every spoonful of sauce.

Save

There was a Tuesday evening when someone I hadn't seen in years stopped by unexpectedly, and I had this in my freezer as separate components. Thirty minutes later we were eating together, and the food became less about technique and more about connection. That's when I realized this recipe works because it doesn't demand perfection; it just asks you to show up with good ingredients and patience.

Why This Tastes Like More Than It Is

The magic happens in the sauce, which starts as something ordinary and becomes extraordinary through time and attention. When you toast those spices for just a minute, you're not adding complexity; you're unlocking complexity that was already there. The tomato paste does something clever too, concentrating the tomato flavor so thoroughly that even canned tomatoes taste like you grew them yourself.

The Frozen versus Fresh Question

I used to feel like frozen vegetables were a compromise, but this dish taught me they're actually an advantage. Frozen peas and broad beans were picked at peak ripeness and frozen immediately, so they stay tender in the sauce instead of turning mealy. Asparagus is the only one where I notice a difference; fresh is prettier and has better texture, but frozen works beautifully if that's what you have. The sauce covers everything anyway.

Making It Your Own

Once you understand the technique, this recipe becomes a template for whatever vegetables are in season or hiding in your freezer. I've made it with spinach, zucchini, and even leftover roasted cauliflower. The sauce is forgiving enough to hold almost anything, and the eggs will poach happily regardless.

• For extra heat, add a fresh chopped chili alongside the spices or increase the chili flakes to one full teaspoon.
• To make it vegan, skip the eggs and feta entirely, then stir in a drained can of chickpeas for protein and texture.
• Serve with warm pita, flatbread, or sourdough, or eat it straight with a fork if you're short on dishes.

Save

This dish sits at that perfect intersection where it's simple enough for a Wednesday night but interesting enough for when people come over. It's become the recipe I make when I want to feed someone without fussing, but still want them to feel cared for.

Recipe FAQs

→ Can I use frozen vegetables instead of fresh?

Yes, frozen peas and broad beans work perfectly in this dish. Add them directly to the sauce without thawing. They may need an extra 1-2 minutes of cooking time 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. This usually takes 5-7 minutes over gentle heat. Cover the pan to help the eggs cook evenly from both top and steam.

→ Can I make this vegan?

Absolutely. Simply omit the eggs and feta cheese. Add a can of drained chickpeas or white beans during the last 5 minutes of cooking to maintain protein content. The dish remains delicious and satisfying.

→ What should I serve with this?

Warm crusty bread, pita, or flatbread is essential for soaking up the flavorful sauce. A simple green salad with lemon dressing makes a nice fresh accompaniment. For a heartier meal, serve with couscous or rice.

→ How spicy is this dish?

The base version has mild heat from chili flakes. You can easily adjust the spice level by reducing or increasing the chili flakes, or adding fresh chopped chili. The smoked paprika adds depth rather than heat.

→ Can I prepare this ahead?

The vegetable sauce can be made up to a day in advance and stored in the refrigerator. Reheat gently before adding the eggs. However, it's best to poach the eggs just before serving for the best texture and presentation.