Pin it The first time I made this shakshuka, it was a rainy Tuesday and I had a bag of fresh peas from the farmers market that needed using. My roommate wandered in, drawn by the smell of cumin and tomatoes, and we ended up eating it straight from the pan with wooden spoons.
Last spring I served this for a weekend brunch with friends. Someone had brought fresh broad beans from their garden, and the conversation kept pausing because everyone was too busy scraping up sauce with bread. Thats when I knew this recipe was a keeper.
Ingredients
- Olive oil: Use a good quality extra virgin oil here since its the foundation of the sauce
- Onion: Finely chopped so it melts into the sauce without leaving chunky bits
- Garlic: Freshly minced releases more aroma than pre minced garlic from a jar
- Red bell pepper: Adds natural sweetness that balances the tomatoes and spices
- Asparagus: Cut into bite sized pieces so they cook evenly in the sauce
- Fresh or frozen peas: If using frozen, add them directly without thawing first
- Broad beans: Double pod them if theyre large and the skins are tough
- Canned chopped tomatoes: Passata works too if you prefer a smoother sauce texture
- Tomato paste: Concentrates the tomato flavor and helps thicken the sauce
- Ground cumin: Provides that classic shakshuka aroma that fills the whole kitchen
- Smoked paprika: Adds depth and a subtle smoky quality without any actual smoking
- Ground coriander: Brightens the spice blend with its citrusy floral notes
- Chili flakes: Optional but recommended if you like a gentle warmth in the background
- Eggs: Room temperature eggs will cook more evenly and predictably
- Fresh parsley or mint: Mint pairs beautifully with the spring vegetables and freshens the dish
- Feta cheese: Salty crumbles contrast perfectly with the sweet tomatoes
- Lemon wedges: A squeeze right before serving cuts through the richness
Instructions
- Build the aromatic base:
- Warm the olive oil in a large deep skillet over medium heat. Add the chopped onion and let it soften for about 5 minutes until translucent and fragrant.
- Add the aromatic vegetables:
- Stir in the minced garlic and diced red bell pepper. Cook for another 2 to 3 minutes until the pepper begins to soften and the garlic becomes fragrant.
- Toast the spices:
- Sprinkle in the cumin smoked paprika ground coriander and chili flakes. Fry for just 1 minute until the spices bloom and become intensely aromatic.
- Create the sauce:
- Stir in the tomato paste until well combined. Add the canned chopped tomatoes and season with salt and pepper. Let it simmer uncovered for 10 minutes until slightly thickened.
- 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 bright.
- Create the egg wells:
- Use the back of a spoon to make small indentations in the sauce. Crack an egg into each well keeping them separate. Cover and cook gently for 5 to 7 minutes.
- Finish and serve:
- The whites should be set but the yolks still runny. Remove from heat immediately and sprinkle with chopped parsley or mint and crumbled feta.
Pin it 
Pin it My mother in law still talks about the morning I made this for her. She kept saying how she never thought to put spring vegetables in shakshuka and now she makes it every time asparagus appears at the market.
Getting the Eggs Just Right
The key is watching the eggs closely after the first 4 minutes of covered cooking. Whites can go from perfectly set to rubbery in seconds. I always lift the lid slightly to peek and gently shake the pan to see if the whites are firm but jiggly.
Choosing Your Bread
Sourdough holds up well to dipping without falling apart. Warm pita or flatbread is traditional and perfect for scooping. Honestly even toasted bread works if thats what you have on hand.
Make It Your Own
This recipe is incredibly forgiving. Sometimes I add spinach or kale when I need to use up greens. Other times I crumble in some goat cheese instead of feta. The vegetable quantities are flexible too.
- Chickpeas make a great protein boost if you want to skip the eggs entirely
- A drizzle of good olive oil right before serving adds a luxurious finish
- Leftovers reheat beautifully though the eggs are best cooked fresh
Pin it 
Pin it This dish has become my go to for lazy weekend mornings. Something about breaking those yolks and watching them mix with the tomatoes just makes everything feel right.
Recipe FAQs
- → What vegetables work best in this dish?
Fresh asparagus, peas, and broad beans shine during spring months. You can substitute with frozen versions when fresh aren't available, or add spinach, zucchini, or diced bell peppers for extra variety and color.
- → How do I know when the eggs are perfectly cooked?
Cook covered for 5-7 minutes after cracking the eggs into the sauce. The whites should be completely set and opaque, while the yolks remain slightly jiggly when you gently shake the pan. For firmer yolks, cook an additional 2 minutes.
- → Can I make this ahead of time?
The vegetable base can be prepared up to a day in advance and stored in the refrigerator. Reheat gently before adding and poaching the eggs. The dish is best enjoyed immediately after cooking the eggs.
- → What should I serve alongside?
Warm crusty bread, pita, or flatbread is essential for scooping up the sauce and runny yolks. A simple green salad with lemon vinaigrette provides a fresh contrast to the rich, spiced flavors.
- → How can I make this vegan?
Simply 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. The vegetables and spiced tomato sauce remain just as satisfying.
- → Can I adjust the spice level?
The chili flakes provide gentle warmth. For more heat, increase to a full teaspoon or add a finely chopped fresh chili pepper when cooking the onions. If serving mild palates, reduce or omit the chili flakes altogether.