Save Pin Last spring, my sister came over with a bag of fresh peas and broad beans from the farmers market, insisting we make something bright and green together. We ended up twisting traditional shakshuka into this vibrant version, and the way those sweet spring vegetables burst through the spiced tomato sauce made the whole kitchen feel like sunshine. Now it is the dish I make when I need something that looks like a celebration on the plate but comes together with barely any effort.
I made this for a lazy Sunday brunch when friends were staying over, and everyone ended up standing around the stove with forks, dipping bread into the sauce and debating whose egg had the perfect runny yolk. Something about poaching eggs in a sea of green vegetables and warm spices turns a simple meal into the kind of gathering that lingers until midafternoon.
Ingredients
- Olive oil: A good quality extra virgin olive oil makes a noticeable difference in the final flavor
- Onion and garlic: These form the aromatic base that deepens as they cook down slowly
- Red bell pepper: Adds natural sweetness and a beautiful contrasting color to all the green vegetables
- Asparagus: Cut into even pieces so everything cooks at the same rate
- Fresh or frozen peas and broad beans: Frozen work beautifully here, just add them straight from the freezer
- Canned tomatoes: Passata gives a smoother sauce while chopped tomatoes add more texture
- Ground spices: Toasting them briefly releases their oils and makes the sauce taste more complex
- Eggs: Room temperature eggs whites set more evenly in the sauce
- Fresh herbs: Parsley brings brightness while mint adds a cool contrast to the warm spices
- Feta cheese: Optional but adds a creamy salty element that ties everything together
- Lemon wedges: A squeeze at the end brightens all the flavors and cuts through the richness
Instructions
- Build the aromatic base:
- Warm the olive oil in a large deep skillet over medium heat, then add the chopped onion and let it soften slowly until translucent and fragrant, about 4 to 5 minutes.
- Add the peppers and garlic:
- Stir in the minced garlic and diced red bell pepper, cooking for another 2 to 3 minutes until the pepper starts to soften and the garlic becomes aromatic but not browned.
- Toast the spices:
- Sprinkle in the cumin, smoked paprika, ground coriander, and chili flakes if using, frying for just 1 minute until the spices bloom and become fragrant, stirring constantly to prevent burning.
- Create the sauce:
- Stir in the tomato paste and canned tomatoes, season with salt and pepper, then let the mixture simmer uncovered for about 10 minutes, stirring occasionally until the sauce thickens 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 retain their bright color.
- Make wells for the eggs:
- Use the back of a spoon to create small wells in the sauce, then crack an egg into each well, cover the pan again, and cook gently for 5 to 7 minutes until the whites are set but the yolks remain runny.
- Finish and serve:
- Remove from heat immediately, scatter with chopped herbs and crumbled feta if desired, and bring the whole pan to the table with lemon wedges and warm bread for dipping.
Save Pin This dish has become my go to for meals that need to feel special but do not require hours of preparation. There is something deeply satisfying about watching the eggs poach in a sauce filled with the first vegetables of spring, like you are capturing the season in a pan.
Making Ahead
The vegetable sauce keeps beautifully for two days in the refrigerator and actually develops deeper flavors as it sits. When you are ready to serve, reheat gently and add the eggs at the last minute for the freshest result.
Seasonal Swaps
In summer try adding zucchini or cherry tomatoes, and in winter switch to hearty greens like kale or Swiss chard. The beauty of this recipe is how easily it adapts to whatever vegetables look best at the market.
Perfect Pairings
Crusty sourdough or warm pita is essential for soaking up that spiced tomato sauce, but a simple green salad with a sharp vinaigrette balances the richness nicely. For drinks, something crisp and cold like white wine or sparkling water with lemon works wonderfully.
- Keep a watchful eye on the eggs during those final minutes as they go from runny to set quickly
- Have your lemons already wedged and herbs chopped before you start cooking so you can finish the dish the moment it comes off the heat
- This tastes even better when served family style with everyone gathering around the pan
Save Pin Gathering around a steaming pan of shakshuka feels like the kind of meal that reminds us why we love feeding people we care about.
Recipe FAQs
- → Can I use frozen vegetables?
Yes, both frozen peas and broad beans work perfectly in this dish. Simply add them directly to the sauce without thawing. They may need an extra minute or two to cook through.
- → 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. Cover the pan to ensure even cooking from both the top and steam.
- → Can I make this ahead?
Prepare the vegetable sauce up to a day in advance and refrigerate. When ready to serve, reheat gently until simmering, then add the eggs and finish cooking.
- → What can I serve with this?
Crusty bread, warm pita, or flatbread are ideal for soaking up the sauce. A simple green salad with lemon dressing complements the rich flavors perfectly.
- → How can I make it vegan?
Omit the eggs and feta cheese. Add drained canned chickpeas or white beans during the last few minutes of cooking to provide protein and substance.
- → Can I adjust the spice level?
Absolutely. Start with half the recommended chili flakes, then taste and add more if desired. You can also add a fresh chopped chili for immediate heat or omit spices entirely for a mild version.