Save Last spring I found myself at a farmers market absolutely overloaded with fresh peas and broad beans, more than I knew what to do with. The vendor just kept throwing handfuls into my bag, laughing as she said something about spring abundance. That afternoon, staring at my kitchen counter covered in podded vegetables, I decided they needed to go into a shakshuka. The combination turned out so bright and cheerful that its now my go-to when I want something that feels like a celebration on a plate.
I made this for a brunch gathering last month and watched my friend who claims to hate vegetables go back for thirds. The way the eggs nestle into all those green gems creates this beautiful mosaic that makes people pause before diving in. Someone actually asked if I could teach them how to get the yolks perfectly runny every time, as if Id discovered some secret technique instead of just timing it right.
Ingredients
- Olive oil: Creates the foundation for sautéing the aromatics and helps the spices bloom properly
- Onion and garlic: These build the savory base that supports all the fresh spring vegetables
- Red bell pepper: Adds natural sweetness and another layer of texture to the sauce
- Asparagus: Cut into bite sized pieces so they cook evenly and are easy to scoop up with bread
- Fresh or frozen peas and broad beans: The stars of the show, bringing that characteristic sweet pop in every bite
- Canned chopped tomatoes: Forms the rich saucy base that everything else poaches in
- Tomato paste: Concentrates the tomato flavor and helps thicken the sauce beautifully
- Ground cumin and smoked paprika: These earthy spices give the dish its characteristic Middle Eastern warmth
- Ground coriander and chili flakes: Add subtle citrus notes and gentle heat that balances the sweetness of the vegetables
- Eggs: The protein that makes this a complete meal, with runny yolks that create their own sauce when broken
- Fresh parsley or mint: Bright herbaceous finish that cuts through the rich tomato sauce
- Feta cheese: Optional salty tang that complements the sweet vegetables perfectly
- Lemon wedges: Essential squeeze of acid right before serving to wake up all the flavors
Instructions
- Build the aromatic base:
- Heat olive oil in your largest deep skillet over medium heat. Add the chopped onion and let it soften for about 5 minutes until translucent and fragrant.
- Add the peppers and garlic:
- Stir in the minced garlic and diced red bell pepper. Cook for another 2 to 3 minutes until theyve softened slightly but still have some bite.
- Bloom the spices:
- Sprinkle in the cumin, smoked paprika, ground coriander, and chili flakes. Let them fry for just 1 minute until incredibly fragrant, stirring constantly so they dont burn.
- Create the sauce:
- Stir in the tomato paste followed by the canned tomatoes. Season with a pinch of salt and pepper. Let everything simmer uncovered for 10 minutes until the sauce has thickened slightly.
- Add the spring vegetables:
- Stir in the asparagus pieces, peas, and broad beans. Cover the pan and cook for 7 to 8 minutes until the vegetables are just tender but still hold their shape.
- Nestle in the eggs:
- Use the back of a spoon to create small wells in the sauce. Crack an egg into each well, being careful not to break the yolks. Cover and cook gently for 5 to 7 minutes until the whites are set but yolks remain gloriously runny.
- Finish and serve:
- Remove from heat immediately. Scatter with chopped parsley or mint and crumbled feta if using. Bring the whole pan to the table with lemon wedges and plenty of crusty bread for soaking up that incredible sauce.
Save This recipe became a weekend tradition during the height of spring when all these vegetables are at their peak and cheapest. Theres something deeply satisfying about sitting around a shared dish, everyone dipping bread into the same pan, breaking yolks and discovering little treasures of vegetables beneath the surface. It turns breakfast into an event rather than just a meal.
Making It Your Own
Sometimes Ill swap in fava beans if I can find them at the market, or add handfuls of spinach at the very end just to wilt into the sauce. The beauty of this dish is how forgiving it is with different vegetables. Ive even made it in late summer with diced zucchini and cherry tomatoes, adjusting the cooking time slightly so nothing turns to mush.
Bread Matters
The right bread can make or break this dish. I learned this the hard way when I once served it with thin sandwich slices that practically dissolved when anyone tried to scoop up sauce. Now I always use thick cut sourdough or homemade flatbread that can hold its own against the rich tomato base. Even better if you have time to toast or grill the bread first for that extra texture.
Timing Everything Perfectly
The key to this recipe is having everything prepped before you start cooking because once the vegetables go in, things move quickly. I learned to shell all my beans and trim the asparagus while the onion is softening. Theres nothing worse than scrambling around for ingredients while your sauce is drying out or your vegetables are overcooking.
- Set out all your spices in small bowls before turning on the stove
- Have your eggs cracked into individual ramekins so theyre ready to pour
- Warm your serving plates in the oven so everything stays piping hot
Save Gather your favorite people around this vibrant pan of spring goodness and watch how quickly conversation turns to contentment. Theres something universally comforting about dipping bread into runny yolks and discovering sweet vegetables in every bite.
Recipe FAQ
- → Can I use frozen peas and broad beans?
Yes, frozen vegetables work perfectly in this dish. Add them directly to the sauce without thawing. They may need an extra minute or two of cooking time compared to fresh vegetables.
- → How do I know when the eggs are cooked?
The whites should be completely opaque and set while the yolks remain slightly jiggly when you gently shake the pan. This usually takes 5-7 minutes of covered cooking over gentle heat.
- → What can I serve with this dish?
Warm pita bread, flatbread, or sourdough works perfectly for dipping into the sauce and runny yolks. For gluten-free options, serve with gluten-free bread or enjoy on its own as a complete meal.
- → Can I make this vegan?
Simply omit the eggs and feta cheese. Add drained canned chickpeas for protein instead. The result is still delicious and satisfying, with the same vibrant flavors and textures.
- → How spicy is this dish?
The base level with smoked paprika and optional chili flakes provides mild warmth. Adjust the heat to your preference by increasing chili flakes or adding fresh chopped chili during cooking.
- → Can I prepare this in advance?
The vegetable sauce can be made ahead and refrigerated for up to 2 days. Reheat gently before adding the eggs and finishing the dish as the eggs are best cooked just before serving.