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?
👩🏻🍳 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 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…
📋 Ingredients You’ll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- 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.
- garnishes – I suggest avocadoes, crumbled cotija, cilantro, and/or lime wedges.
- 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!
Yes! Substitute pinto beans, or whatever beans you prefer!
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.
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.
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?
Mexican Black Bean Shakshuka
- 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
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.
- 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.
- 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!
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.