More than “just” a breakfast dish, Mexican Black Bean Shakshuka is a well-balanced one dish meal absolutely loaded with South-of-the Border flavor! With the help of a can of black beans and a can of diced tomatoes, this healthy meal is ready to eat in under 30 minutes… What are you waiting for?
What is Shakshuka (shakshouka, chakchouka)?
By its simplest definition, shakshuka is a dish of eggs poached in a tomato sauce mixture that typically includes chiles, onions, and spices. The most common form of the dish originated in North Africa, and probably includes cumin. The dish lends itself well to garnishes (something I love!), and a North African version may include feta, olives, and/or artichoke hearts. All the tomato and runny egg goodness is soaked up with crusty bread.
I have mentioned many times my preference for savory breakfasts (Green Chile Savory Oatmeal With An Egg, Savory Cornmeal Waffles With Green Chile and Sausage Gravy, and others). Shakshuka lends itself quite well to variations with its tomato-y base (is that even a word?). 😀
Being a borderlands resident for the past 25 years, means I naturally gravitate towards Mexican/Southwest flavors. Mexican Black Bean Shakshuka didn’t require much thought. Cumin. Check. Mexican oregano. Check. Jalapeños. Check. The black beans boost the fiber and protein levels, and who doesn’t love them? If you’re not a fan, substitute pintos…
Making Mexican Black Bean Shakshuka
Shakshuka comes together quickly. I’ve cooked it on my camp stove in 15 minutes – start to finish. There are 2 methods to this madness: Either break the eggs into the pan on the stove and cover it until the whites are opaque, or break the eggs into the pan or pans (make sure it’s oven safe!), and bake them. The latter is my preference when I’m being “fancy.” 😆
Baking the eggs requires a few minutes extra, but the presentation is lovely. Hubby deserves that on a Saturday morning, don’t you think? Cook them to your preference, but nothing beats a runny egg yolk IMHO!
Don’t limit this quick, flavorful dish to breakfast! You’re sure to enjoy it any time of day. Don’t let its name intimidate you… this is super easy. Do you think you might give it a try?
P.S. More Hearty Baked Egg Dishes
- Baked Eggs in Tomatoes with Lentils and Whipped Goat Cheese from Midlife Croissant
- Oven Baked Eggs from Fox and Briar
- Shakshuka with Spinach and Cheese from La Petit Chef
- Spicy Beef and Cheese Brunch from Slow the Cook Down
- Green Chile Polenta with Runny Baked Egg from Beyond Mere Sustenance
- 1 tablespoon olive oil
- 1 small red or sweet onion, chopped (about 3/4 cup)
- 1 teaspoon garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano leaves
- 1 green or red fresh chile, minced (see notes)
- 1/2 cup broth/stock
- 1 can petite diced tomatoes, and their juice
- 1 can black beans , rinsed and drained
- 1 lime, squeezed
- sea salt/fresh ground pepper
- 2 eggs
- cilantro, for garnish
- avocado, for garnish
- cotija, optional
- lime wedges, for garnish
- Preheat oven to 400 degrees (375 convection) if baking the eggs.
- Add olive oil to a saute pan over medium-high heat. Add onion and garlic. Saute until softened (2-3 minutes).
- Add minced cumin, Mexican oregano, and chile. Saute an additional minute
- De-glaze the pan with broth/stock. Add tomatoes in their juice and black beans. Squeeze the juice of the lime over top. Season with salt and pepper. Cover, and reduce to a simmer. Cook 10 minutes.
- If baking eggs, spoon the tomato mixture into appropriate serving dishes. (I love my individual oval cast iron). Make a "well" (indentation) in the center for each egg. Break egg into the tomato mixture. Bake until whites are opaque, or as desired. We like our yolks runny, and this takes 10 minutes in our convection oven.
- If finishing on the stove, make a "well" for each egg. Break the egg into the tomato mixture. Cover. Reduce heat to low, and allow to cook until whites are opaque, and you reach desired doneness.
- Spoon into a serving dish (or serve in your baking vessel if done in the oven). Garnish with cilantro, avocado slices, crumbled cotija, and a lime wedge as desired. Enjoy!
My first choice is Hatch green chile. I live in south Texas now, so I use a minced Fresno chile or a minced serrrano. We like heat! Jalapeño is milder. You can also substitute crushed red chile or your favorite pepper sauce. If you just can't stand the "heat," omit it entirely.
When I took photos, hubby was traveling on UTRGV business. I saved half for lunch the next day with a freshly cooked egg. It was just as good as the day before!
Macronutrients (approximation from MyFitnessPal.com): 402 calories; 20 g protein; 52 g carbohydrates; 13 g fat. NOTE: Macros do not include garnishes!
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Amount Per Serving:Calories: 402 Total Fat: 13g Carbohydrates: 52g Protein: 20g