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Black Bean Shakshuka

The Herbeevore
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 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast, Brunch
Cuisine American, Mexican, Middle Eastern
Servings 4 servings
Calories 201 kcal



  • 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!


Calories: 201kcalCarbohydrates: 25gProtein: 13gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 164mgSodium: 488mgPotassium: 614mgFiber: 9gSugar: 4gVitamin A: 1123IUVitamin C: 37mgCalcium: 97mgIron: 4mg
Keyword bean shakshuka recipe, beans for breakfast, Black Bean Shakshuka, gluten free bean shakshuka, Shakshuka with Black BEans, shashuka with beans, vegetarian bean shakshuka
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