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?

Mexican Black Bean Shakshuka in an oval cast iron baking sheet

👩🏻‍🍳 Tamara Talks – 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 EggSavory 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…

Mexican Black Bean Shakshuka with a runny poached egg, avocado, lime wedges, and a whole wheat tortilla.

📋 Ingredients You’ll Need

  • onion
  • garlic
  • ground cumin
  • Mexican oregano
  • chile pepper – This can be a fresh jalapeño, Fresno, or serrano pepper. If you’re lucky enough to have Hatch green chile, they’re an awesome addition. Even canned green chile is fine!
  • broth – Vegetable broth will keep it vegetarian, but you can use chicken broth if that’s not an issue.
  • canned tomatoes – I like petite diced tomatoes because they’re a small dice. Regular diced tomatoes are fine as well.
  • cooked black beans – These can be canned, rinsed, and drained black beans, or cooked, dried black beans.
  • lime
  • eggs
  • garnishes – I suggest avocadoes, crumbled cotija, cilantro, and/or lime wedges.

🔪 Instructions

  • Preheat oven – You can cook this shakshuka recipe completely on the stove top, or you can make the black bean mixture, and pop it in the oven to bake the eggs. It’s up to you!
  • Make the black beans mixture – Sauté the onion and garlic in a bit of olive oil. Add minced cumin, Mexican oregano, and chile. Sauté an additional minute, then 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.
  • Finish in the oven – 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.
  • Finish on the stove – If finishing on the stove, make a “well” for each egg. Break the eggs into the tomato mixture. Cover. Reduce heat to low, and allow to cook until whites are opaque, and you reach desired doneness.
  • Serve – 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!

❓ FAQ

Can I substitute other beans? We don’t like black beans.

Yes! Substitute pinto beans, or whatever beans you prefer!

What type of chile pepper should I use?

My first choice is Hatch green chile. I live in south Texas now (I can’t always get it), so I use a minced Fresno chile or a minced jalapeño. 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.

💭 Tips

Leftover bean mixture is a bonus! Refrigerate for up to 5 days, and use for another meal, or, freeze them for up to 6 months. I have been known to double the recipe so that I can freeze half of it. 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! Of course you’ll want to cook fresh eggs.

Are you in a hurry? The stove top is a better option as the eggs will cook more quickly.

A cast iron dish with Mexican black bean shakshuka garnished with poached egg and sliced avocado with a copper spoon.

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?

Signature in red and green with chiles and limes.

A cast iron dish with Mexican black bean shakshuka garnished with poached egg and sliced avocado with a copper spoon.

Mexican Black Bean Shakshuka

Black beans, tomatoes, and chile with Mexican spices simmered with eggs make a healthy one-dish meal that's perfect any time of day!
5 from 10 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast/Brunch/Main
Cuisine Mexican/Southwest
Servings 2 servings
Calories 373 kcal

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)
  • ½ 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

Black Beans and Tomatoes

  • 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.

Baked Eggs

  • If baking eggs, spoon the tomato mixture into appropriate serving dishes. Make a "well" (indentation) in the center for each egg. Break egg into the black bean and tomato mixture. Bake until whites are opaque, or as desired. We like our yolks runny, and this takes 10 minutes in our convection oven.

Stove Top Eggs

  • 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.

To Serve

  • 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

NOTE: Macros do not include garnishes!

Nutrition

Calories: 373kcal | Carbohydrates: 46g | Protein: 21g | Fat: 13g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

🍳 More Egg Dishes for Breakfast or Brunch

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28 Comments

  1. 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!

    1. 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!

  2. 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!

    1. 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!

  3. 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!

    1. 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. 🙂

    1. 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)!

  4. 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

  5. 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!!

  6. 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.

    1. 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!