This spring Green Shakshuka is a vegetable-forward reinterpretation of the classic shakshuka. Bright, herbaceous pea broth, caramelized mushrooms, tender asparagus and leeks cradle gently poached eggs—an ideal, nourishing dish to enjoy with crusty bread for breakfast, brunch, lunch or a light dinner.

Green Shakshuka Eggs
With spring in the air, lighter, fresher meals feel right at home. This Green Shakshuka swaps the usual tomato base for a vibrant green pea broth and highlights seasonal produce—mushrooms for umami depth, leeks for gentle sweetness, asparagus for crunch and bright flavor, and peas for color and body. The eggs are cooked directly in the simmering vegetable broth until the whites are set and the yolks remain jammy. It’s an elegant, satisfying vegetarian recipe that showcases eggs in a fresh way.