Hi friends!
Spring is just around the corner, and that means it’s time to enjoy fresh, seasonal veggies! I was so excited when I saw all the spring vegetables popping up at the grocery store, I couldn’t help myself I had to use them all in one dish! That’s how this Spring Shakshuka was born.
If you’ve never had shakshuka before, it’s usually made with eggs and tomatoes, but this version is packed with green veggies like asparagus, peas, and leeks. It’s healthy, colorful, and all made in one pan perfect for breakfast, brunch, or even lunch!
👩🍳 Method (In Detail)
Start with the Base
First, heat a little oil in a medium-sized pan over medium heat. This is the base where all the delicious flavor begins. Once the oil is warm, add your chopped spring onions, garlic cloves (minced or finely chopped), and the sliced half leek. Stir everything together and let it cook for about 3–4 minutes. The goal here is to soften the onions and bring out the aroma of the garlic. Your kitchen will start to smell amazing!
Add the Veggies
Now it’s time to add your spring veggies! Toss in the asparagus tips, frozen peas, and purple broccoli florets. These veggies are full of color and nutrients, and they make this shakshuka extra special. Stir everything gently so the veggies get a little coated with the oil and onion mixture.
Season and Simmer
Sprinkle 1 teaspoon of cumin over the vegetables, along with 1 teaspoon of granulated vegetable stock (or powder). These two ingredients add a warm, savory flavor that ties everything together. Stir again to mix the seasoning well into the veggies. Let them cook for about 5–6 minutes. You can add a splash of water now if the pan looks dry this helps the veggies cook evenly and prevents them from sticking to the bottom of the pan.
Add the Cavolo Nero
Once your veggies start to soften, it’s time to add the chopped cavolo nero (or kale). This leafy green doesn’t need much time to cook, so only stir it in for a couple of minutes just long enough to wilt and soften it slightly.
Make Space for the Eggs
Now, gently push aside the vegetables with a spoon to make three small holes or “nests.” This is where the eggs will sit, right in the middle of all that green goodness. Be careful not to scrape the bottom of the pan too hard.
Crack and Cook the Eggs
Crack one egg into each of the little holes you made. If you’re nervous about getting eggshells in the pan, crack the eggs into a small bowl first, then gently pour them into the pan. Once the eggs are in, add a small splash of water around them (this creates steam), then cover the pan with a lid. Let everything cook for about 3–4 minutes, depending on how runny or firm you like your eggs. I personally like mine fully cooked, so I leave them in a little longer.
Finish and Serve
When the eggs are cooked to your liking, carefully remove the lid. Sprinkle some fresh dill on top for a burst of fresh flavor. Serve the shakshuka hot with some toasted bread on the side perfect for dipping into those creamy eggs and juicy veggies. Add chili oil or yogurt if you want a little extra something!
🛠 Necessary Tools
- 1 medium pan with a lid
- Chopping board and knife
- Wooden spoon or spatula
- Measuring spoons
- Small bowl (optional, to crack eggs into)
🌸 Spring Shakshuka, A Colorful One-Pan Veggie Breakfast!
Cuisine: Middle East, AfricanDifficulty: Easy2
servings10
minutes15
minutes25
minutesIngredients
3 eggs
5 asparagus tips
100g frozen peas
½ large leek
5 spring onions
2 garlic cloves
3–4 purple broccoli florets
3–4 leaves of cavolo nero (or kale), chopped
1 tsp cumin
1 tsp vegetable stock (granulated or powder)
A little oil (for cooking)
Optional: fresh dill, toasted bread, and chili oil for serving
Directions
- Heat a little oil in your pan.
- Add the chopped spring onions, garlic, and leek. Cook them for a few minutes until they smell amazing and look soft.
- Add the rest of the veggies (except for the cavolo nero). That means in go the asparagus, peas, and purple broccoli!
- Sprinkle in the cumin and the vegetable stock. Stir everything around and let it cook until the broccoli is just how you like it soft or with a little crunch.
- If the pan gets too dry, add a splash of water so nothing sticks.
- Toss in the cavolo nero and cook it just until it softens.
- Use your spoon to make 3 little holes in the veggies. That’s where your eggs will go!
- Crack an egg into each space. Add a tiny splash of water, pop the lid on, and cook for about 3–4 minutes, or until the eggs are how you like them. (I don’t like mine runny, so I cook them a little longer!)
- Sprinkle some fresh dill on top and serve it up!
Notes
- Don’t forget to stir the veggies while cooking so nothing burns.
- If your pan doesn’t have a lid, you can use a plate or foil to cover it while the eggs cook.
- Make sure to crack the eggs into a small bowl first if you’re worried about shell pieces!
- Add water slowly just a little at a time so you don’t end up with soup instead of shakshuka!
🍞 Serving Suggestions
- Toasted sourdough or crusty bread is perfect for dipping.
- Add a drizzle of chili oil or a spoon of yogurt on top for extra flavor.
- Enjoy it with a side salad if you’re making it for lunch!
🎉 Fun Fact
Did you know? Shakshuka originally comes from North Africa and the Middle East. It’s usually made with tomatoes, but people all over the world now make their own creative versions like this spring veggie one!
✅ Conclusion
This Spring Shakshuka is cozy, healthy, and a great way to use all those fresh seasonal veggies. I love how easy it is just one pan and you’re done! Whether you’re cooking for yourself or sharing with someone, it’s a feel-good meal you’ll want to make again and again. Give it a try and let me know how yours turns out!
Happy cooking and happy Spring! 🌱💛
