Spring Shakshuka with Peas and Asparagus
Regular shakshuka gets a spring makeover with bright green vegetables that actually complement those rich tomatoes. The peas add sweetness while asparagus brings a subtle bite that works perfectly with runny yolks.
This isn’t just throwing vegetables into tomato sauce. The timing matters here.
Why Asparagus Needs Special Treatment
Cut asparagus into inch-long pieces, but separate the tips from the stems. Stems go in first since they’re tougher. Tips get added two minutes later to stay crisp-tender. This prevents mushy asparagus while ensuring everything cooks evenly in that bubbling sauce.
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Build Heat Layers Gradually
Toast whole cumin seeds and red pepper flakes in oil before adding onions. This blooms the spices and creates deeper flavor than just dumping everything together. Let each layer develop for a minute before adding the next ingredient. Your kitchen should smell incredible.
Frozen Peas Work Better Here
Fresh peas turn starchy and lose their bright color during the long simmer. Frozen peas stay sweet and vibrant green. Add them in the last three minutes of cooking. They’ll heat through perfectly without becoming mushy or losing that pop of spring flavor.
Getting Perfect Runny Yolks Every Time
- Cover the skillet with a lid or foil to trap steam and cook egg whites evenly while keeping yolks creamy.
- Make deeper wells in the sauce so eggs don’t spread too thin and overcook before whites set properly.
Frequently Asked Questions
Which vegetables can replace the asparagus and peas?
Try sugar snap peas, baby spinach, or diced zucchini. Add leafy greens in the last minute, firmer vegetables need the full cooking time.
How do I prevent the eggs from overcooking?
Watch the whites carefully and remove from heat as soon as they turn opaque. Residual heat will finish cooking them perfectly.
Will this work without the cast iron skillet?
Any heavy-bottomed pan works, but cast iron retains heat best for even cooking. Avoid thin pans that create hot spots.
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Spring Shakshuka with Peas and Asparagus
Ingredients
Spices
Aromatics
Seasoning
Vegetables
Garnish
Serving
Equipment Needed
- Large cast iron skillet or heavy-bottomed pan
- Wooden spoon
Instructions
- Toast spices: Heat olive oil in a large cast iron skillet over medium heat. Add cumin seeds and red pepper flakes. Cook for 1 minute until fragrant.
- Cook aromatics: Add diced onion and cook for 5-6 minutes until softened and lightly golden. Stir in minced garlic and paprika. Cook for 30 seconds until fragrant.
- Build tomato base: Add crushed tomatoes, water, salt, and pepper. Bring to a simmer and cook for 8-10 minutes until sauce thickens slightly.
- Cook asparagus: Add asparagus stems (not tips) to the sauce. Simmer for 3 minutes, then add asparagus tips. Cook for 2 more minutes.
- Add peas: Stir in frozen peas and cook for 2 minutes until heated through and bright green.
- Cook eggs: Use a spoon to make 6 wells in the sauce. Crack eggs into each well. Cover and cook for 8-12 minutes until whites are set but yolks remain runny.
- Garnish and serve: Remove from heat and sprinkle with crumbled feta and fresh dill. Serve immediately with crusty bread.
Nutrition Facts
Per Serving (1 serving)
