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Black Bean Shakshuka Recipe

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This Black Bean Shakshuka recipe is a high protein gluten free breakfast that is ready in 30 minutes. A spicy variation of classic shakshuka with black beans. 
 
Serve alongside a tortilla or naan for a delicious mash up of Middle Eastern and Mexican flavors in one dish.
 
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I love taking classic recipes and adding some fun, extra bold flavors! This black bean shakshuka recipe is a tasty high protein weekend brunch that’s ready in half hour. Classic shakshuka is a Turkish recipe where eggs are poached in a pot of spiced tomatoes and onions. This recipe is a slight variation of the classic, adding in black beans for a hearty twist.
 

This Black Bean Shakshuka Recipe Is:

  • Hearty
  • Spicy
  • Filling
  • Earthy
  • Ready in 30 minutes
  • Loaded with Vegetables & Spices
  • Vegetarian, Gluten Free, and SO Yummy!
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What’s In This Shakshuka with Black Beans Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Onion, Garlic, Bell Pepper, Green Onion, Cilantro
  • Black Beans: Use no salt added or low sodium beans for better flavor and control of the salt in your shakshuka.
  • Extra virgin olive oil
  • Diced tomatoes
  • Chili Powder: for a really nice flavor in this breakfast – the chili powder isn’t spicy but will give you a rich and bright flavor.
  • Smoked Paprika: give an additional depth of flavor to this dish.
  • Eggs
  • Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
  • Salsa or Salsa Verde: we used a homemade tomatillo salsa for this shakshuka, but any store-bought salsa works just as well.

How Do I Make Shakshuka with Beans?

In a cast iron skillet, heat the olive oil over medium heat. Add the onions, garlic, and bell pepper and sauté for 5 to 6 minutes until the veggies begin to soften.
Add the black beans, tomatoes, and paprika, chili powder and simmer for about 15 minutes until warm and bubbling.
With a spoon, make 4 wells in the beans. Crack and egg into each well. Cover the skillet and cook for 8 to 10 minutes more until eggs are cooked all the way through.
Before serving, top shakshuka with chopped green onions, cilantro, and red chili flakes to taste.
 
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30 Minute Breakfast Beans Recipes 

This vegetarian shakshuka with black beans is what I call an Easy Weekend Meal – which is on your table in about 30 minutes.  These quick and simple recipes are perfect for those days when you want a tasty homecooked meal but don’t want to spend hours in the kitchen.

I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a quick meal can be on your table in no time.  Even faster than ordering from a diner!

Other Easy Vegetarian Brunch Recipes You’ll Love!

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Get the Same Ingredients For This Black Bean Shakshuka Recipe

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

black bean shakshuka vegetarian gluten free spicy black bean breakfast beans recipes healthy ways to eat beans for breakfast spiced beans and eggs brunch recipe

Black Bean Shakshuka

This Black Bean Shakshuka recipe is a high protein gluten free breakfast that is ready in 30 minutes. A spicy variation of classic shakshuka with black beans.  Serve alongside a tortilla or naan for a delicious mash up of Middle Eastern and Mexican flavors in one dish.
5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American, Mexican, Middle Eastern
Servings 4 servings
Calories 201 kcal

Ingredients
  

  • 1 teaspoon extra virgin olive oil
  • 1 sweet onion
  • 2 cloves garlic
  • 1/2 cup bell pepper chopped
  • 1 14 ounce can black beans
  • 1 cup Diced Tomatoes
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 4 eggs
  • 2 green onions sliced
  • 1/2 cup cilantro chopped
  • Crushed Red Pepper Flakes

Instructions
 

  • In a cast iron skillet, heat the olive oil over medium heat. Add the onions, garlic, and bell pepper and saute for 5 to 6 minutes until the veggies begin to soften.
  • Add the black beans, tomatoes, and paprika, chili powder and simmer for about 15 minutes until warm and bubbling.
  • With a spoon, make 4 wells in the beans. Crack and egg into each well. Cover the skillet and cook for 8 to 10 minutes more until eggs are cooked all the way through.
  • Before serving, top shakshuka with chopped green onions, cilantro, red chili flakes, and salsa verde to taste.

Nutrition

Calories: 201kcalCarbohydrates: 25gProtein: 13gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 164mgSodium: 488mgPotassium: 614mgFiber: 9gSugar: 4gVitamin A: 1123IUVitamin C: 37mgCalcium: 97mgIron: 4mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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6 Comments

  1. 5 stars
    Great recipe! Good proportions of ingredients and clear instructions! I used Chipotle powder instead of chili powder and it was a good call! Threw on some feta squares I had.

5 from 2 votes (1 rating without comment)

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