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Spring Vegetables Shakshuka

Turn the classic brunch Shakshuka dish into a healthy taste of spring by adding seasonal spring vegetables like peas, broccoli, peppers, and mushrooms.
Prep Time15 mins
Cook Time10 mins
Course: Main Course
Cuisine: African, Middle Eastern
Keyword: seasonal, vegetables
Servings: 3
Author: Ligia Lugo


  • 1 small onion chopped
  • 2 tomatoes chopped
  • 1 cup mushrooms thinly sliced
  • 1 cup broccoli cut into small florets
  • 1 cup zucchini chopped
  • 3/4 cup green peas
  • 1/2 cup capsicum (bell pepper) chopped
  • 4 large eggs
  • 1/2 cup fresh basil leaves chopped
  • 2 tbsp olive oil
  • 1 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • salt to taste


  • Heat oil in a pan and sauté onions until soft
  • Stir in tomatoes and cook until it softens
  • Add peas, broccoli, capsicum (bell pepper), mushrooms, and cook for another 2 minutes
  • Add zucchini, cumin, salt, cayenne, basil, and stir well
  • Cover and cook for 2 minutes
  • Push vegetables aside within the pan to make 4 depressions
  • Crack eggs individually into each depression
  • Cover and cook eggs to your desired degree of doneness (do not stir the mixture)
  • Serve hot with bread and enjoy