Pea and Broad Bean Shakshuka

I recall the afternoon the sun finally stayed out long enough to warm the kitchen tile under my feet. The garden was brimming with green and I wanted something that tasted like that specific shade of vibrant spring. This shakshuka came together by accident when I found a rogue bag of broad beans hiding in the freezer. It felt less like a recipe and more like a celebration of the changing seasons right in my heavy skillet.

We sat on the back porch with mismatched forks and dipped crusty bread directly into the steaming pan. There is something so communal about breaking runny yolks together while the air is still slightly crisp. I remember how the steam carried the scent of earthy cumin and fresh mint across the yard. It was one of those rare mornings where nobody was in a rush to be anywhere else.

Ingredients

• Fresh or frozen peas: Use the smallest ones you can find because they hold their sweetness against the acidic tomatoes.
• Broad beans: Double podding them might seem tedious but the bright green color and buttery texture are worth the effort.
• Asparagus: Snap the woody ends off by hand to ensure every bite in the pan is perfectly tender.
• Medium onion: Finely chopping the onion ensures it melts into the sauce rather than standing out as a chunky texture.
• Red bell pepper: This adds a subtle sweetness that balances the earthy spices without overpowering the greens.
• Garlic cloves: Mincing the garlic finely allows the flavor to permeate the oil without burning during the saute.
• Chopped tomatoes and tomato paste: These form the rich and jammy base that holds all the vibrant vegetables together.
• Cumin and smoked paprika and coriander: These spices provide the backbone of the sauce and make the whole house smell like a cozy bistro.
• Chili flakes: Add these sparingly to provide a gentle background warmth that does not overwhelm the delicate peas.
• Large eggs: Fresh eggs with bright orange yolks make the dish feel incredibly indulgent and rich.
• Feta cheese: The salty tang cuts through the richness of the egg yolks and brings all the flavors into focus.
• Fresh parsley or mint: These herbs provide a cooling finish that contrasts beautifully with the warm spiced sauce.
• Extra virgin olive oil: A final drizzle adds a silky mouthfeel and helps the flavors linger on the palate.

Instructions

Prep the greens:

Drop your peas and beans into bubbling water for a quick moment before plunging them into ice to lock in that neon glow.

Build the base:

Sizzle the onions and peppers until they soften into a sweet jammy consistency that will carry the sauce.

Toast the spices:

Stir in the garlic and spices until the aroma hits your nose and the oil turns a deep sunset red.

Simmer the sauce:

Let the tomatoes bubble away until they thicken enough to hold up the weight of the spring vegetables.

Fold in the garden:

Nestle the asparagus and blanched beans into the sauce so they can soak up all those warm spices.

Poach the eggs:

Create little hollows for the eggs and watch as the whites slowly cloud over while the centers remain liquid gold.

The final touch:

Crumble the feta over the top and scatter the herbs with a heavy hand for a burst of freshness.

Save

Every time I see a bunch of asparagus at the market I think of that specific morning. It was the first time my youngest actually asked for seconds of something green. We laughed about the messy tomato stains on the tablecloth for hours afterward.

Choosing Your Bread

The bread is essentially your utensil here so choose something with a sturdy crust and a soft interior. A sourdough boule or a warm stack of pita works wonders for scooping up every last drop of the spiced tomato sauce. I usually toast mine until the edges are just slightly charred for a smoky crunch.

The Art of Double Podding

If you are using fresh broad beans the inner bean is hidden inside a pale outer skin. It takes a few extra minutes to pinch them out but the reward is a texture that melts in your mouth. I find the process quite meditative while listening to a favorite podcast or the morning news.

Customizing the Heat

You can easily control how much of a kick this dish has based on your audience. Some mornings I want a fiery start while others call for a mellow and sweet profile. Adjusting the spices allows the dish to transition from a light brunch to a hearty evening meal.

• Add a swirl of harissa paste for a deeper North African flavor profile.
• Drizzle some chili oil over the finished plate for a glossy heat.
• Keep the chili flakes on the side so everyone can customize their own spice level.

Save

This pan of greens and gold is a reminder that the best meals are often the simplest ones shared with friends. Enjoy the messy process and the even messier cleanup that follows a good brunch.

Recipe FAQs

→ Can I use frozen vegetables?

Yes, frozen peas and broad beans work beautifully in this dish. Simply blanch them briefly before adding to the tomato sauce. No need to thaw beforehand—they'll cook through during simmering.

→ How do I know when eggs are perfectly cooked?

The whites should be fully set and opaque, while yolks remain runny. This typically takes 7-10 minutes covered over low heat. Gently shake the pan—if whites jiggle but yolks feel firm, they're done.

→ What can I serve alongside?

Crusty bread, warm flatbreads, or pita are ideal for scooping up sauce and runny yolks. A crisp green salad with lemon dressing provides refreshing contrast. For heartier meals, try roasted potatoes or couscous.

→ How do I make it vegan?

Omit the eggs and feta cheese. Add a can of drained chickpeas or white beans during the last few minutes of simmering for protein. Finish with extra fresh herbs and a drizzle of quality olive oil.

→ Can I prepare components in advance?

The vegetable base can be made up to a day ahead and reheated gently. However, eggs should be cooked just before serving for best texture. Add fresh garnishes right before serving to maintain their vibrant appearance.

→ What other vegetables work well?

Spring onions, diced courgette, or spinach make excellent additions. Artichoke hearts or roasted peppers add depth. Keep cooking times in mind—add quick-cooking vegetables later to prevent overcooking.