Pea and Broad Bean Shakshuka

Last spring I discovered frozen broad beans in the back of my freezer and decided to throw them into a weekend shakshuka. The sweetness they brought to the spiced tomato sauce was unexpected and wonderful, turning a regular breakfast into something that tasted like pure sunshine on a plate.

I made this for my sister when she visited last month and she literally licked her plate clean. We sat at the kitchen table for hours dipping torn bread into those runny yolks and talking about everything and nothing, exactly what Sunday mornings should be.

Ingredients

• 1 tablespoon olive oil: A gentle base that lets the spices shine without overpowering the vegetables
• 1 medium onion, finely chopped: Creates the aromatic foundation that everything else builds upon
• 2 garlic cloves, minced: Fresh garlic makes all the difference here, avoid the pre minced stuff
• 1 red bell pepper, diced: Adds natural sweetness and a beautiful pop of color against the greens
• 150 g asparagus, trimmed and cut into 2 cm pieces: Choose spears that snap cleanly and avoid woody ends
• 150 g fresh or frozen peas: Frozen work perfectly here, just add them straight from the bag
• 150 g fresh or frozen broad beans, shelled: These are the secret ingredient that makes this version special
• 400 g canned chopped tomatoes: Good quality tomatoes matter since they form the base of your sauce
• 2 tablespoons tomato paste: Concentrates the tomato flavor and helps thicken everything beautifully
• 1 teaspoon ground cumin: Earthy and warm, this is the backbone of the spice blend
• 1 teaspoon smoked paprika: Adds depth and that irresistible smoky note
• ½ teaspoon ground coriander: Bright and citrusy, it lifts the heavier spices
• ½ teaspoon chili flakes: Optional but recommended if you like a gentle background heat
• Salt and black pepper, to taste: Season generously as you go, the vegetables need proper salting
• 4 to 6 large eggs: Farm fresh really do taste better, especially with yolks this prominent
• 2 tablespoons fresh parsley or mint, chopped: Mint brings a lovely fresh contrast to the warm spices
• 60 g feta cheese, crumbled: The salty creaminess is optional but absolutely worth it
• Lemon wedges: A squeeze at the end brightens everything and ties the flavors together

Instructions

Build your flavor foundation:

Heat olive oil in a large deep skillet over medium heat and add the chopped onion, letting it soften for about 5 minutes until translucent and fragrant.

Add the aromatics:

Stir in the garlic and diced red bell pepper and cook for another 2 to 3 minutes until theyve softened slightly and your kitchen smells amazing.

Wake up the spices:

Add the cumin, smoked paprika, ground coriander and chili flakes and fry for just 1 minute until incredibly fragrant, being careful not to burn them.

Create your sauce:

Stir in the tomato paste, canned tomatoes and a generous pinch of salt and pepper, then let it simmer uncovered for 10 minutes until slightly thickened.

Add the spring vegetables:

Throw in the asparagus, peas and broad beans, cover the pan and cook for 7 to 8 minutes until the vegetables are just tender.

Make the wells for eggs:

Use the back of a spoon to create small hollows in the sauce and crack an egg into each well, then cover and cook gently for 5 to 7 minutes.

Finish and serve:

Remove from heat as soon as the whites are set but yolks remain runny, then scatter with herbs and crumbled feta before bringing to the table.

Save

This recipe has become my go to when friends come over for brunch because it looks impressive but is actually quite forgiving. Theres something so communal about everyone digging into the same pan, reaching for the best pieces of asparagus and fighting over who gets the runniest yolk.

Making It Your Own

Ive found this recipe adapts beautifully to whatever vegetables you have on hand. Zucchini adds lovely moisture, spinach wilts in beautifully during the last few minutes, and even corn kernels bring a lovely sweetness that works surprisingly well with the spices.

Perfect Pairings

Crusty sourdough is non negotiable for me, but warm pita or even flatbread works wonderfully for soaking up those spiced tomato juices. A simple green salad with a sharp vinaigrette cuts through the richness, and if you want something more substantial, some roasted potatoes on the side turn this into a proper feast.

Timing Your Shakshuka

The key is having everything prepped before you start cooking because once those spices hit the pan, things move quickly. Crack your eggs into individual small bowls first so you can pour them neatly into the wells without any shell incidents or broken yolks.

• Have your herbs chopped and ready to scatter the moment you take the pan off the heat
• Warm your serving plates so the eggs stay hot longer at the table
• Cut lemon wedges in advance so guests can adjust brightness to their taste

Save

Theres nothing quite like breaking into those eggs and watching the golden yolks mix with the spiced tomato sauce, creating a sauce so good youll want to lick the pan.

Recipe FAQs

→ Can I use frozen peas and broad beans?

Absolutely. Frozen vegetables work beautifully here and actually retain their texture well during cooking. No need to thaw first—simply add them directly to the simmering sauce. They'll cook through in the same time as fresh.

→ How do I know when the eggs are done?

Cook until the whites are completely opaque and set, usually 5-7 minutes. Gently shake the pan—if the whites jiggle but yolks feel firm, they're ready. For runnier yolks, closer to 5 minutes; for set yolks, cook closer to 7-8 minutes.

→ What can I serve with this shakshuka?

Warm pita bread, flatbread, or crusty sourdough are ideal for soaking up the sauce. For a complete meal, add a simple green salad dressed with lemon and olive oil. Roasted potatoes also make a hearty side.

→ Can I make this ahead?

The vegetable sauce reheats beautifully and actually develops more flavor after sitting. Prepare up to step 5, cool completely, and refrigerate for up to 2 days. Reheat gently, then add eggs and finish cooking when ready to serve.

→ Is there a vegan version?

Omit eggs and feta, then add drained canned chickpeas or white beans during step 5. The legumes provide protein and absorb the spiced sauce beautifully. Top with extra herbs and a drizzle of olive oil before serving.

→ Can I adjust the spice level?

Certainly. Start with half the suggested chili flakes, taste the sauce before adding eggs, and adjust from there. For more heat without changing the flavor profile, add fresh chopped chili with the onions or serve hot sauce at the table.