Pea and Broad Bean Shakshuka

The first time I saw green vegetables in a shakshuka I was skeptical because I grew up thinking tomatoes were the only way. It was a drizzly Tuesday in April and the local market was suddenly overflowing with bright green pods. I brought them home and realized the earthy sweetness of broad beans could hold its own against a rich sauce. Now the sound of the popping pods reminds me of that quiet rainy afternoon. It felt like capturing the exact moment winter finally gave up.

I once served this to my sister after she had spent a long morning hiking through the hills. We sat on the floor with the skillet between us and tore off huge chunks of sourdough to scoop up the sauce. There is something intimate about sharing a single pan of bubbling vegetables and eggs. We barely spoke for ten minutes because we were too busy fishing for the last few beans. It turned a simple lunch into a memory of genuine connection.

Ingredients

• Peas: Use frozen if you are in a rush because they retain their sweetness and color perfectly.
• Broad Beans: Taking the time to double pod these reveals a neon green center that tastes like pure spring.
• Asparagus: Trim the woody ends and cut them small so they nestle neatly between the eggs.
• Tomato Sauce: A mix of canned tomatoes and paste creates the thick base needed to support the heavy greens.
• Spices: Smoked paprika adds a hint of fire that balances the cooling sweetness of the peas.
• Eggs: Fresh eggs with bright yolks make the dish feel truly decadent when they break into the sauce.
• Feta Cheese: The salty tang cuts through the richness and adds a creamy contrast to the tender beans.

Instructions

Prep the greens:

Drop the peas and beans into boiling water until they turn bright then chill them in ice to keep that vivid color.

Sauté the aromatics:

Sizzle the onions and peppers until they soften and the kitchen smells sweet and inviting.

Bloom the spices:

Stir in the garlic and spices for just a minute until the aroma becomes deep and earthy.

Simmer the sauce:

Pour in the tomatoes and let them bubble away until the sauce thickens into a rich velvet base.

Fold in vegetables:

Toss the asparagus and blanched greens into the pan so they become coated in the warm red sauce.

Poach the eggs:

Carefully crack the eggs into little nests and cover the pan until the whites are opaque but the centers still wobble.

Final touches:

Scatter the salty feta and fresh herbs over the top and watch them melt slightly into the steam.

Pin It

This dish became a staple for me during a particularly stressful month when I needed something nourishing but quick. I found that the rhythmic chopping of the onions and the sight of the green beans brightened my mood. It was no longer just a meal but a form of kitchen therapy that I looked forward to every evening. Seeing those sunny yolks surrounded by spring greens reminded me that things always get better. Food has a way of anchoring us when the rest of life feels a bit too fast.

Selecting the Best Produce

I have learned that the quality of your beans really dictates the final texture of the shakshuka. If the pods feel woody or look yellow they will never quite soften enough in the sauce. Always aim for the smallest peas you can find for the sweetest bite.

Mastering the Egg Texture

Watching the eggs cook under a glass lid is the only way to ensure you do not overdo them. I like to pull the pan off the heat while they still look slightly underdone because the residual heat finishes them. This keeps the yolk liquid so it can act as a natural sauce for the bread.

Serving and Side Dishes

While bread is the classic companion I have found that a side of garlicky yogurt works wonders here. The cool dairy balances the warm spices and brings everything together.

• Try a crusty baguette for maximum sauce absorption.
• A sprinkle of sumac on top adds a lovely citrusy finish.
• Keep extra napkins nearby because dipping bread into yolks can get beautifully messy.

Pin It

I hope this pan of greens brings as much light to your table as it does to mine. Enjoy the process of building these layers of flavor.

Recipe FAQs

→ What vegetables work best in this shakshuka?

Fresh peas, broad beans, and asparagus create the perfect spring combination. The asparagus adds texture while the legumes provide sweetness and substance that complement the spiced tomato base.

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

Cook covered on low heat for 7-10 minutes. The whites should be fully set and opaque, while the yolks remain runny and golden. Gently shake the pan to check—the eggs shouldn't jiggle excessively.

→ Can I make this vegan?

Simply omit the eggs and feta cheese. Add a can of drained chickpeas or white beans during step 5 for extra protein, and finish with toasted pine nuts or seeds instead of feta.

→ What should I serve with this dish?

Crusty sourdough, flatbread, or pita are essential for scooping up the sauce and runny yolks. A crisp white wine like Sauvignon Blanc or sparkling water with lemon pairs beautifully.

→ Can I use frozen vegetables instead of fresh?

Absolutely. Frozen peas and broad beans work perfectly—just skip the blanching step in the instructions and add them directly to the tomato sauce during step 5.

→ How spicy is this dish?

Mild to medium heat. The chili flakes are optional, and the smoked paprika adds warmth rather than intense spice. Adjust the chili flakes or serve with harissa for extra heat.