Pea and Broad Bean Shakshuka

This Pea and Broad Bean Shakshuka is a vibrant, spring-inspired dish that brings a fresh twist to a classic Middle Eastern favorite. Featuring tender peas, broad beans, and asparagus poached in a spiced tomato and herb sauce, this recipe is finished with eggs to create a colorful and nutritious sharing main course. It is easy to prepare, making it perfect for a weekend brunch or a light yet satisfying dinner.

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The combination of savory spices like smoked paprika and cumin with the sweetness of fresh garden peas creates a complex flavor profile that is both warming and refreshing. Topped with tangy feta and fresh herbs, every bite offers a delightful balance of textures and tastes.

Ingredients

Vegetables

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 150 g asparagus, trimmed and cut into 2 cm pieces
• 150 g fresh or frozen peas
• 150 g fresh or frozen broad beans (shelled)
• 400 g canned chopped tomatoes (or passata)
• 2 tablespoons tomato paste

Spices & Seasonings

• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• ½ teaspoon chili flakes (optional)
• Salt and black pepper, to taste

Eggs & Garnish

• 4–6 large eggs
• 2 tablespoons fresh parsley or mint, chopped
• 60 g feta cheese, crumbled (optional)
• Lemon wedges, to serve

Instructions

Step 1

Heat olive oil in a large, deep skillet or sauté pan over medium heat. Add onion and cook for 4–5 minutes until soft.

Step 2

Stir in garlic and red bell pepper; cook for 2–3 minutes until slightly softened.

Step 3

Add cumin, smoked paprika, ground coriander, and chili flakes. Fry for 1 minute until fragrant.

Step 4

Stir in tomato paste, chopped tomatoes, and a pinch of salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.

Step 5

Add asparagus, peas, and broad beans. Cover and cook for 7–8 minutes until the vegetables are just tender.

Step 6

With the back of a spoon, make small wells in the sauce. Crack eggs into the wells. Cover and cook gently for 5–7 minutes, or until the whites are set but yolks are still runny.

Step 7

Remove from heat. Sprinkle with parsley or mint and feta, if using. Serve immediately with lemon wedges and crusty bread.

Zusatztipps für die Zubereitung

For the best results, use a large skillet with a tight-fitting lid to ensure the eggs poach evenly in the steam. If you find the tomato sauce has thickened too much before adding the eggs, stir in a tablespoon or two of water to loosen the consistency.

Varianten und Anpassungen

To make this dish vegan, omit the eggs and feta, and add a tin of drained canned chickpeas for a protein boost. You can also increase the green factor by adding a handful of spinach or diced zucchini. If you prefer more heat, increase the chili flakes or add a finely chopped fresh chili to the base during the frying stage.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Serviervorschläge

Serve this shakshuka piping hot with lemon wedges on the side for a bright finish. It is best enjoyed with warm pita, flatbread, or thick slices of toasted sourdough to soak up the delicious, spiced tomato sauce. For a gluten-free meal, ensure your bread choice is certified gluten-free.

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This Pea and Broad Bean Shakshuka is not only a feast for the eyes but also a wholesome and satisfying meal that celebrates the best of seasonal produce. Whether shared with friends or enjoyed as a quiet brunch at home, it is sure to become a favorite in your recipe rotation.

Recipe Questions & Answers

→ Can I use frozen vegetables instead of fresh?

Absolutely. Frozen peas and broad beans work beautifully in this dish and don't require any pre-cooking. Simply add them directly to the simmering sauce. They might need an extra minute or two to reach tenderness, but the flavor remains excellent.

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

The ideal shakshuka eggs have fully set whites with runny, golden yolks. This usually takes 5-7 minutes of gentle cooking with the lid on. If you prefer firmer yolks, cook for an additional 2-3 minutes. Avoid high heat, which can toughen the whites.

→ What can I serve alongside this dish?

Warm crusty bread, pita, or flatbread is essential for soaking up the flavorful sauce. For a lighter option, serve with a simple green salad dressed with lemon and olive oil. Warm couscous or quinoa also works well as a side.

→ Can I make this vegan?

Yes. Simply omit the eggs and feta cheese. Add protein by incorporating drained canned chickpeas or white beans during the last 10 minutes of cooking. The vegetables and spiced tomato sauce provide plenty of flavor and substance on their own.

→ How long will leftovers keep in the refrigerator?

Leftovers can be stored in an airtight container for up to 2 days. Note that the eggs will continue cooking when reheated, so the yolks won't remain runny. For best results, reheat gently in a pan over low heat, adding a splash of water if the sauce has thickened too much.

→ Can I prepare the sauce in advance?

The tomato and vegetable base can be made up to a day ahead and stored in the refrigerator. When ready to serve, reheat the sauce until simmering, then proceed with adding the eggs. This makes it excellent for entertaining.