When Spring is approaching, this is the kind of recipe that makes you want to celebrate it properly — by eating as many greens as possible in one delicious pan. If you’re anything like me, you’ve already spotted all the seasonal veg popping up in the shops: asparagus, leeks, spring onions, peas… I couldn’t resist grabbing a bit of everything and turning it into this feel-good twist on classic shakshuka.
Instead of tomatoes and peppers, this version uses Spring vegetables and gentle spices to create a lighter, greener dish that’s just as satisfying. It’s one of those throw-it-all-in recipes that comes together quickly but feels like a treat — nourishing, vibrant, and packed with fibre, colour, and flavour.
Perfect for a slow weekend breakfast, a midweek brunch, or even a quick lunch when you want something wholesome but easy. Add a slice of toast or flatbread on the side, maybe a drizzle of chilli oil or spoon of yoghurt, and you’ve got yourself a new Spring staple.
What Is ‘Shakshuka’?
Shakshuka comes from North African and Middle Eastern cuisine and features eggs poached in a spiced tomato and pepper sauce. You cook it all in one pan and season it with warming spices like cumin, paprika, and chilli, then top it with fresh herbs such as parsley or coriander.
People often enjoy shakshuka for breakfast or brunch, serving it with flatbread or crusty bread to scoop up the sauce and eggs. It’s simple, satisfying, and easy to adapt depending on what you have at home.
This Spring Shakshuka recipe offers a lighter twist on the classic. Instead of tomatoes, it uses seasonal green vegetables like asparagus, leeks, peas, and broccoli. You still get a warm, comforting meal—but it feels fresher and brighter, which makes it perfect for spring.
Tips
- Steam it gently: Add a splash of water before covering the pan to stop the veg from sticking and help everything cook evenly.
- Egg timing matters: If you prefer jammy yolks, 3–4 minutes under the lid is usually perfect. For firmer eggs, go a minute or two longer.
- Use a wide pan: This helps the vegetables cook evenly and gives the eggs enough space.
- Make it your own: You can easily scale this up, add some spice, or top with feta or yoghurt for extra richness.
- Finishing touch: A sprinkle of fresh dill and drizzle of chilli oil take this from good to unforgettable.
Swaps
Asparagus tips: Tenderstem broccoli or courgette slices will work.
Frozen peas: Use fresh if they’re in season or swap for broad beans.
Purple sprouting broccoli: Regular broccoli works too – just cut it into small florets.
Cavolo nero: Kale or spinach can be used instead – just add them right at the end.
Granulated stock: A splash of liquid stock or half a stock cube works too.
Cumin: Try fennel seeds or za’atar for a twist
Storage
Fridge: Best enjoyed fresh, but leftovers can be stored for up to 1 day. Reheat gently in a pan with a splash of water.
Freezer: Not recommended – the eggs and greens don’t hold up well after freezing.
More Brunch Recipes
- Shakshuka
- Creamy Beans On Toast
- High-Protein Plant-Based Breakfast Burrito
- South African Veggies & Beans: Chakalaka
Spring Shakshuka
Ingredients
- 3 eggs
- 5 asparagus tips
- 100 g frozen peas
- 1/2 large leek
- 5 spring onions
- 2 garlic cloves
- 3-4 purple broccoli
- 3-4 leaves cavolo nero, chopped
- 1 tsp cumin
- 1 tsp stock
Instructions
- In a pan add a bit of oil then cook onions and garlic first, for a few minutes.
- Add the rest of the vegetables (leave the cavolo nero out).
- Add cumin and a tsp of granulated stock. Cook until the broccoli reach the consistency you like. It might need some water so the vegetables don’t stick to the pan.
- Add the cavolo nero and cook just to soften it.
- Make some holes in the vegetables to make space for the eggs.Add the eggs and some water. Close the lid and cook for 3-4 minutes or until the eggs has the consistency you like. I don’t like it runny so I cooked for 3-4 minutes.
- Sprinkle dill on top and serve with toasted bread and chilli oil if you like!