Save Experience a fresh twist on a classic Middle Eastern favorite with this vibrant Pea and Broad Bean Shakshuka. Perfect for a colorful spring brunch or a healthy sharing main course, this dish swaps some of the heavy tomato base for a garden-fresh medley of tender asparagus, peas, and broad beans, all simmered in a beautifully spiced herb sauce.
Save Gather your friends and family around the table for this stunning, shared meal. The combination of runny poached eggs and a zesty tomato sauce infused with cumin and smoked paprika creates a deeply satisfying flavor profile that celebrates seasonal produce.
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
- Step 1
- Heat olive oil in a large, deep skillet or sauté pan over medium heat. Add onion and cook for 4–5 minutes until soft.
- Step 2
- Stir in garlic and red bell pepper; cook for 2–3 minutes until slightly softened.
- Step 3
- Add cumin, smoked paprika, ground coriander, and chili flakes. Fry for 1 minute until fragrant.
- Step 4
- Stir in tomato paste, chopped tomatoes, and a pinch of salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
- Step 5
- Add asparagus, peas, and broad beans. Cover and cook for 7–8 minutes until the vegetables are just tender.
- Step 6
- 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.
- Step 7
- Remove from heat. Sprinkle with parsley or mint and feta, if using. Serve immediately with lemon wedges and crusty bread.
Zusatztipps für die Zubereitung
When poaching the eggs, ensure the heat is gentle to prevent the bottom of the sauce from scorching. Creating distinct wells with a wooden spoon helps keep the eggs in place, ensuring the whites set perfectly while the yolks remain beautifully runny for dipping.
Varianten und Anpassungen
To make this dish vegan, simply omit the eggs and feta, and add a tin of drained canned chickpeas for a protein boost. For extra greens, you can stir in fresh spinach or diced zucchini. If you prefer a spicier kick, feel free to increase the amount of chili flakes or add a finely chopped fresh chili to the aromatics.
Serviervorschläge
Serve this shakshuka directly from the pan for a rustic feel. It is best enjoyed with warm pita, fresh flatbread, or thick slices of toasted sourdough to soak up the spiced tomato sauce and egg yolks. Don't forget a generous squeeze of fresh lemon juice right before eating to brighten all the flavors.
Save This Pea and Broad Bean Shakshuka is a celebration of seasonal ingredients and bold spices. Whether served for breakfast, lunch, or dinner, its bright colors and hearty flavors make it a guaranteed crowd-pleaser for any vegetarian-friendly gathering.
Recipe FAQ
- → Can I use frozen broad beans and peas?
Yes, frozen broad beans and peas work perfectly in this dish. Add them directly to the sauce without thawing—they'll cook through during the simmering time.
- → How do I know when the eggs are done?
The whites should be fully set and opaque, while the yolks remain slightly runny. This usually takes 5-7 minutes with the lid on. Cook longer if you prefer firmer yolks.
- → What can I serve with this?
Warm pita bread, flatbread, or crusty sourdough are perfect for soaking up the sauce. A simple green salad dressed with lemon also complements the rich flavors.
- → Can I make this ahead?
The vegetable base can be prepared up to a day in advance and refrigerated. Reheat gently before adding the eggs and finishing the dish.
- → How can I make this vegan?
Omit the eggs and feta cheese. Add drained canned chickpeas or extra vegetables like spinach for protein. The result remains satisfying and flavorful.