Pin It Experience the fresh flavors of spring with this vibrant Pea and Broad Bean Shakshuka. This seasonal twist on the classic Middle Eastern dish features tender asparagus, sweet peas, and hearty broad beans poached in a rich, spiced tomato and herb sauce. Finished with perfectly cooked eggs, it serves as a colorful and nutritious main course that is perfect for sharing.
Pin It Traditional shakshuka relies heavily on peppers and tomatoes, but the addition of green spring vegetables brings a delightful texture and natural sweetness to the pan. The warmth of smoked paprika and cumin balances the freshness of the greens, while the creamy yolks of the poached eggs tie all the flavors together.
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: Soften the Onion
- 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: Add Pepper and Garlic
- Stir in garlic and red bell pepper; cook for 2–3 minutes until slightly softened.
- Step 3: Fry the Spices
- Add cumin, smoked paprika, ground coriander, and chili flakes. Fry for 1 minute until fragrant.
- Step 4: Simmer the Tomato Base
- 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: Cook the Greens
- Add asparagus, peas, and broad beans. Cover and cook for 7–8 minutes until the vegetables are just tender.
- Step 6: 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.
- Step 7: Garnish
- Remove from heat. Sprinkle with parsley or mint and feta, if using. Serve immediately with lemon wedges and crusty bread.
Zusatztipps für die Zubereitung
Using a large skillet with a tight-fitting lid is essential for poaching the eggs evenly while keeping the vegetables tender. Ensure your broad beans are shelled before adding them to the sauce to achieve the best possible texture.
Varianten und Anpassungen
To make a vegan version, omit the eggs and feta and add drained canned chickpeas for protein. You can also customize the dish by adding spinach or zucchini for extra greens. If you prefer more heat, increase the chili flakes or add a fresh chopped chili with the garlic.
Serviervorschläge
This shakshuka is best served hot directly from the pan. Provide plenty of crusty bread, warm pita, flatbread, or sourdough for dipping into the spiced tomato sauce and runny yolks. A fresh squeeze of lemon over the top enhances the vibrant spring flavors.
Pin It This Pea and Broad Bean Shakshuka is a beautiful way to celebrate the arrival of seasonal produce. Whether served for a relaxed weekend brunch or a quick weeknight dinner, its combination of smoky spices and fresh greens is sure to satisfy everyone at the table.
Recipe FAQs
- → Can I make this vegan?
Yes, simply omit the eggs and feta cheese. Add drained canned chickpeas for protein, or stir in some cubed firm tofu during the last few minutes of cooking to maintain substance.
- → Can I use frozen vegetables?
Absolutely. Frozen peas and broad beans work wonderfully and don't require thawing beforehand—just add them directly to the simmering sauce. They're often picked at peak freshness, making them a great year-round option.
- → How do I know when the eggs are done?
The whites should be completely set and opaque, while the yolks remain slightly jiggly when you gently shake the pan. This typically takes 5-7 minutes with the lid on. For firmer yolks, cook an additional 2-3 minutes.
- → What should I serve with shakshuka?
Warm crusty bread, pita, or flatbread is essential for scooping up the sauce. A simple green salad with lemon dressing balances the rich flavors beautifully. For a heartier meal, serve with couscous or rice.
- → Can I prepare this ahead?
The vegetable base can be made up to a day in advance and refrigerated. When ready to serve, reheat gently until bubbling, then make the wells and crack in the eggs to finish cooking. The dish is best enjoyed immediately after the eggs are added.
- → How spicy is this dish?
The chili flakes provide mild warmth. For more heat, increase the flakes to 1 teaspoon or add a fresh chopped chili along with the garlic. The smoked paprika adds depth rather than significant spiciness.