Green Shakshuka with Peas and Asparagus Recipe

Green Shakshuka with Peas and Asparagus

Serves 4

This quick and easy one-skillet meal is bright, flavorful, and green – perfect for spring! Top with plenty of fresh herbs and serve with grilled pita.


  • 2 tablespoons extra virgin olive oil
  • 1 shallot, sliced
  • 1/2 bunch asparagus, woody bottoms removed, cut into 1-inch pieces
  • Kosher salt, to taste
  • Pepper, to taste
  • 1/2 cup green peas, fresh or frozen
  • 4 ounces plain Greek yogurt
  • 4 ounces basil pesto
  • 4 large eggs
  • 4 sprigs dill, fronds picked
  • 4 sprigs flat-leaf parsley, leaves picked
  • 2 tablespoons chives, chopped
  • Crushed red pepper flakes, to taste


  1. Heat a large skillet on medium-high heat. Add olive oil and shallots. Cook until soft. Add asparagus. Stir and cook until asparagus turns bright green, 2 to 3 minutes. Season with salt and pepper, to taste.
  2. Sprinkle in green peas. Add dollops of Greek yogurt and pesto. Swirl together.
  3. With the back of a large spoon, make four indents in mixture, evenly spaced, for eggs. Crack an egg into each indent. Sprinkle eggs with salt and pepper.
  4. Cover skillet with a lid. Reduce heat to medium. Cook eggs to desired doneness.
  5. Sprinkle with dill, parsley, chives, and pepper flakes.


Amount Per Serving (based on 4 servings)
Calories: 350 undefined
Fat: 28 g
Saturated Fat: 6 g
Trans Fat: 0 g
Cholesterol: 195 mg
Sodium: 370 mg
Carbohydrates: 11 g
Fiber: 2 g
Sugar: 4 g
Added Sugars: 0 g
Protein: 14 g
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