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.
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.
I got the fresh produce for this recipe from my garden and from my Misfits Market box - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get$10 off your first box by clicking here!