A fresh, vibrant take on shakshuka layered with spring vegetables and the bright flavor of Shooka Sauce. Sweet spring peas, charred asparagus, and caramelized shallots bring brightness and texture, while jalapeños add a subtle kick. Finished with crisp radishes, olive oil, and garlic-rubbed crostini, this is what we make when we need some extra veggies, and brings a lightness of being for the new spring season. The best part? It looks impressive but comes together with simple ingredients and one pan. 🌱✨
Ingredients:
- 1 jar Shooka Sauce
- 4–6 eggs
- 1 bunch asparagus, trimmed
- 1/2 cup peas
- 1 shallot, sliced
- Thinly sliced jalapeños
- Thinly sliced radishes
- Shaved parmesan
- Olive oil
- Salt + pepper
- Baguette or sourdough, sliced and toasted
- 1 garlic clove
Directions:
- Heat a drizzle of olive oil in a large skillet over medium heat. Add the asparagus and shallots and cook until lightly charred and softened. Stir in the peas and season with salt + pepper. Remove and set aside.
- Pour the Shooka Sauce into the skillet and bring to a gentle simmer. Create small wells in the sauce and crack in the eggs. Cover and cook until the eggs are set to your liking.
- Top with the cooked asparagus mixture, sliced jalapeños, radishes, and shaved parmesan. Finish with salt, pepper, and a drizzle of olive oil.
- Toast the bread and rub each slice with a garlic clove while still warm. Serve alongside the shakshuka for dipping and scooping.
Why we love this recipe:
It’s a bright, seasonal spin on classic shakshuka. The spring vegetables add freshness and texture while the parmesan and rich Shooka Sauce keep it comforting and satisfying. It’s colorful, flavorful, and perfect for sharing around the table.
