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This Black Bean Shakshuka Recipe Is:
- Hearty
- Spicy
- Filling
- Earthy
- Ready in 30 minutes
- Loaded with Vegetables & Spices
- Vegetarian, Gluten Free, and SO Yummy!
What’s In This Shakshuka with Black Beans Recipe?
See 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?
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!
Get the Same Ingredients For This Black Bean Shakshuka Recipe
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Black Bean Shakshuka
Ingredients
- 1 teaspoon 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
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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.