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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
Mexican Black Bean Shakshuka
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?
Ingredients
- 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
Instructions
- 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!
Notes
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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Nutrition Information:
Yield:
2Amount Per Serving: Calories: 402Total Fat: 13gCarbohydrates: 52gProtein: 20g
Meghan says
Ooh, yum! My husband loves Shakshuka, I will have to make this for him!
Tamara says
I think Kansu would love it Meghan! Thanks lovely!
Matt Kearns says
MMM I love these flavors with eggs, some of my favorites! Well done!
Tamara says
Thanks Matt!
Stacey says
Everything about this dish is what I love, completely moreish! I'm a sucker for these flavors and that chile and avocado are what really make me happy!
Tamara says
Avocados make me happy too Stacey! Their year 'round availability here in the Rio Grande Valley are one of the best things about our move to Texas!
Kushi says
We love black beans and I always look for new ways to prepare. This look so yum. Pinned!
Tamara says
Thank you Kushi! I hope you enjoy the recipe when you make it!
Abby @ WinsteadWandering says
I love a meal that can be well garnished, too, and I really love that you took shakshuka and made it Mexican. I need to try this soon!
Tamara says
Those garnishes add so much flavor and texture to a dish right? Thanks for stopping by Abby!
Julie says
Love this cultural mashup! Shakshuka is one of my favorite brunch/dinner options, but I've never thought about adding black beans. Extra protein, more filling - brilliant!
Tamara says
Thank you Julie! I love your term "cultural mashup!" I'm ridiculously set on getting enough protein each and every meal, and the black beans definitely add that!
Amanda Mason says
I am guilty of eating the exact same thing every morning for breakfast, lol! But this looks so yummy! I love cumin and I'm so glad it's in this dish! This will be a very filling recipe...one I will make before heading into an overly packed day. Love that you posted this! Thanks so much for sharing!
Tamara says
My pleasure Amanda! I'm definitely one to start the day with a hearty, healthy breakfast...
Carrie | Clean Eating Kitchen says
I'm a big fan of shakshuka and I love that you have incorporated those Mexican flavors in it! Such a hearty meal! This may well be making an appearance for my weekend brunch!
Tamara says
I love to put my own "twist" on a classic, and frequently that involves Mexican flavors! I hope you'll give it a try Carrie. 🙂
Kathryn @ FoodieGirlChicago says
As I sitting here thinking about what to have for breakfast I'm wondering if I have all the ingredients for this in my refrigerator! Sounds fabulous - Pinned for later!!
Tamara says
Thanks Kathryn! I do hope you'll give it a try...
Analida @ ethnicspoon.com says
This is my kind of breakfast! Growing up in Panamá black beans were a staple in our house and I still love them today! I love the Latin flavors in this dish!
Tamara says
I'm a lifelong US/Mexico border girl, and I love black beans. I keep both dried and canned in my pantry... and I've recently decided to focus my blog on Latin flavors (I love them too)!
Veena Azmanov says
I love shakshuka and we make the authentic almost every two weeks. Next time i'm going to try adding some black beans to mine. Sounds so incredible. Saving for later
Tamara says
I love the added fiber and texture of the black beans. I hope you give it a try Veena!
Jenni says
I love shakushuka! Its such a great easy meal! I also love your tex-mex spin on it! This would be a great Taco Tuesday alternative!!
Tamara says
It is definitely easy, and so healthy too!
Dominique | Perchance to Cook says
I've been looking to up my breakfast game lately and this recipe is perfect for that! This sounds so delicious!
Tamara says
Thanks Dominique! Good luck with your game. 🙂
mjskitchen says
Have never been a big fan of Shakshuka, but now that you've added the black beans and chile, I might have to give it another try. We're always putting eggs and red chile on beans, and this isn't that much different. Great improvement on a classic dish! Can't wait to try it.
Tamara says
I had never even had shakshuka until a few weeks ago MJ. As soon as I tried it, I thought the concept would work well with Mexican/southwest flavors. I love boosting the nutritional value with beans, and I was pretty pleased with the results. Let me know if you try it!