Save This Pea and Broad Bean Shakshuka is a vibrant, spring-inspired celebration of fresh flavors. Featuring tender peas, broad beans, and asparagus poached in a beautifully spiced tomato and herb sauce, this dish is finished with perfectly set eggs to create a colorful and nutritious sharing main course. It is a simple yet impressive meal that brings a touch of the Middle East to your table.
Save The key to this shakshuka is the balance of aromatic spices like cumin and smoked paprika against the sweetness of the peas and the brightness of fresh herbs. Whether you are hosting a weekend brunch or looking for a light yet satisfying dinner, this recipe offers 14g of protein per serving and only takes 45 minutes from start to finish.
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
- 1. Sauté the Base
- Heat olive oil in a large, deep skillet or sauté pan over medium heat. Add onion and cook for 4–5 minutes until soft. Stir in garlic and red bell pepper; cook for 2–3 minutes until slightly softened.
- 2. Spice the Sauce
- Add cumin, smoked paprika, ground coriander, and chili flakes. Fry for 1 minute until fragrant. Stir in tomato paste, chopped tomatoes, and a pinch of salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
- 3. Cook the Greens
- Add asparagus, peas, and broad beans. Cover and cook for 7–8 minutes until the vegetables are just tender.
- 4. Poach the Eggs
- 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.
- 5. Garnish and Serve
- Remove from heat. Sprinkle with parsley or mint and feta, if using. Serve immediately with lemon wedges and crusty bread.
Zusatztipps für die Zubereitung
To ensure your eggs are cooked perfectly, keep the lid on during the poaching stage. This allows the steam to cook the whites efficiently while keeping the yolks liquid. Using a large skillet with a tight-fitting lid is essential for the best results.
Varianten und Anpassungen
To make this dish vegan, simply omit the eggs and feta, and add a tin of drained chickpeas for additional plant-based protein. You can also swap or add other greens like spinach or sliced zucchini for even more variety. For those who prefer a spicier kick, increase the amount of chili flakes or stir in a finely chopped fresh chili with the garlic.
Serviervorschläge
Serve this shakshuka directly from the pan for a rustic presentation. It pairs perfectly with warm pita bread, flatbread, or thick slices of toasted sourdough to soak up the spiced tomato sauce. A final squeeze of lemon juice at the table will brighten the earthy flavors of the cumin and paprika.
Save Enjoy this wholesome and colorful Pea and Broad Bean Shakshuka as a nutritious meal that is sure to brighten any dining occasion. With its 270 calories per serving, it is a guilt-free way to enjoy a hearty, flavorful dish.
Recipe Questions & Answers
- → Can I use frozen peas and broad beans?
Yes, frozen peas and broad beans work perfectly in this dish. Add them directly from frozen—no need to thaw first. They'll cook through during the simmering time and retain their sweet flavor.
- → How do I know when the eggs are done?
The whites should be fully set and opaque while the yolks remain runny. This usually takes 5–7 minutes covered. Lift the lid occasionally to check—jiggle the pan gently to see if the whites are firm.
- → What can I serve with this shakshuka?
Warm pita bread, flatbread, or crusty sourdough are perfect for dipping into the sauce and runny yolks. A simple green salad dressed with lemon vinaigrette makes a nice fresh accompaniment.
- → Can I make this vegan?
Absolutely. Simply omit the eggs and feta cheese. Add drained canned chickpeas for protein, or stir in some cubed tofu during the last few minutes of cooking. The result is just as satisfying.
- → How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the eggs will continue cooking, so the yolks won't be runny upon reheating. Reheat gently on the stove over low heat.
- → Can I add other vegetables?
Yes, spinach or zucchini make excellent additions. Add spinach during the last 2 minutes of cooking so it just wilts. If using zucchini, dice it and add it along with the asparagus so it has time to soften.