Pea and Broad Bean Shakshuka

Bring the vibrant colors of spring to your table with this Pea and Broad Bean Shakshuka. This dish is a refreshing, garden-inspired take on the classic Middle Eastern favorite, featuring sweet peas, double-podded broad beans, and tender asparagus tips. Simmered in a lightly spiced tomato sauce and topped with perfectly poached eggs, it is a wholesome and beautiful main course designed for sharing.

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This recipe is as versatile as it is delicious. Whether you are looking for a hearty brunch or a light weekday dinner, the combination of protein-rich eggs and fiber-packed green vegetables provides a satisfying meal that looks stunning in a cast-iron skillet.

Ingredients

• Vegetables: 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
• Spices & Seasonings: 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon ground coriander, ¼ teaspoon chili flakes (optional), salt and black pepper to taste
• Eggs: 4 large eggs
• Garnishes: 3 tablespoons crumbled feta cheese, 2 tablespoons chopped fresh parsley or mint, extra virgin olive oil for drizzling

Instructions

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.

Zusatztipps für die Zubereitung

Using a large deep skillet with a lid is essential to ensure the eggs poach evenly. If using fresh broad beans, the extra effort of double-podding them after blanching results in a much more tender texture and a brighter green color. Don't forget to use a slotted spoon when moving vegetables from the boiling water to the ice bath.

Varianten und Anpassungen

For a vegan version of this dish, simply omit the eggs and feta cheese and stir in a can of drained chickpeas for extra protein. If you prefer more heat, you can increase the chili flakes or serve the dish with a dollop of harissa or a drizzle of chili oil.

Serviervorschläge

Serve the shakshuka hot, directly from the skillet, with crusty artisan bread or warm flatbreads for dipping. This dish pairs excellently with a crisp white wine or a glass of sparkling water with a slice of lemon. For a complete brunch spread, serve it alongside a simple side salad.

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Each serving of this Pea and Broad Bean Shakshuka provides approximately 285 calories, 15g of protein, and 13g of fat. It contains eggs and dairy (feta), so be mindful of these allergens when serving guests. Enjoy this fresh, vegetable-packed meal while it is warm and flavorful!

Recipe FAQs

→ Can I use frozen vegetables instead of fresh?

Yes, frozen peas and broad beans work perfectly and save time on blanching. Just thaw them first and pat dry before adding to the sauce.

→ How do I know when the eggs are perfectly cooked?

Cover the pan and cook on low heat for 7-10 minutes. The whites should be fully set while the yolks remain runny. Check by gently shaking the pan.

→ What can I substitute for feta cheese?

Try goat cheese, ricotta salata, or halloumi for similar tangy flavor. For a vegan version, use cashew cheese or nutritional yeast.

→ Can I make this dish ahead of time?

Prepare the vegetable and tomato base up to 2 days ahead and refrigerate. When ready to serve, reheat gently and add the eggs fresh.

→ What bread pairs best with shakshuka?

Crusty sourdough, pita, flatbreads, or focaccia all work beautifully for scooping up the sauce and vegetables. Choose gluten-free options if needed.

→ How can I add more protein to this dish?

Add chickpeas or white beans to the tomato sauce, or serve with a side of grilled halloumi. For non-vegetarians, chorizo adds wonderful flavor.