Pea and Broad Bean Shakshuka (Printable)

Colorful Middle Eastern-style dish with peas, broad beans, asparagus, and eggs poached in aromatic spiced tomato sauce.

# What You’ll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 5.3 ounces asparagus, trimmed and cut into 0.8 inch pieces
06 - 5.3 ounces fresh or frozen peas
07 - 5.3 ounces fresh or frozen broad beans, shelled
08 - 14.1 ounces canned chopped tomatoes or passata
09 - 2 tablespoons tomato paste

→ Spices & Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 0.5 teaspoon ground coriander
13 - 0.5 teaspoon chili flakes, optional
14 - Salt and black pepper to taste

→ Eggs & Garnish

15 - 4 to 6 large eggs
16 - 2 tablespoons fresh parsley or mint, chopped
17 - 2.1 ounces feta cheese, crumbled, optional
18 - Lemon wedges for serving

# How-To:

01 - Heat olive oil in a large deep skillet or sauté pan over medium heat. Add chopped onion and cook for 4 to 5 minutes until softened.
02 - Stir in minced garlic and diced red bell pepper; cook for 2 to 3 minutes until slightly softened.
03 - Add ground cumin, smoked paprika, ground coriander, and chili flakes. Fry for 1 minute until fragrant.
04 - Stir in tomato paste, chopped tomatoes, and a pinch of salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
05 - Add asparagus, peas, and broad beans. Cover and cook for 7 to 8 minutes until vegetables are just tender.
06 - Using the back of a spoon, make small wells in the sauce. Crack eggs into the wells. Cover and cook gently for 5 to 7 minutes until whites are set but yolks remain runny.
07 - Remove from heat. Sprinkle with chopped parsley or mint and crumbled feta if using. Serve immediately with lemon wedges and crusty bread.

# Expert Hints:

01 -
  • It's ready in 45 minutes but tastes like you've been cooking all morning.
  • The combination of tender spring vegetables and creamy eggs in spiced sauce is simply irresistible.
  • Perfect for sharing—one pan, four people, zero stress.
  • Naturally vegetarian and gluten-free without any compromise on flavor.
02 -
  • Don't overcrowd the pan when cracking eggs—make sure each one has its own space, or they'll stick together and you'll lose that individual presentation.
  • Keep the heat gentle once the eggs go in; high heat will make them rubbery and defeat the purpose of that soft, runny center.
  • If your vegetables are already soft before adding eggs, you're not behind—it just means they'll stay that way; add the eggs earlier if needed.
03 -
  • If your pan doesn't have a lid, a sheet of foil works perfectly—just tuck it loosely over the top so steam escapes gently.
  • Make extra sauce; people always want more for dipping and mopping, and it reheats beautifully.
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