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Black Bean Shakshuka

Kelly Jensen
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 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
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