Like I said in my recent post on an Egg Scramble with Beans and Vegetables, #BeansforBreakfast is the way to go. Combining beans and eggs makes for a super satiating meal. Enter: Shakshuka with Beans. I love Shakshuka, and not just for breakfast, but really at any time of day. I wanted to put a spin on this tasty dish, and since my version of putting a spin on something really means “how many beans could I add to this?” we find ourselves here, at Shakshuka with Beans. And I’m not just adding beans because I’m obsessed with them (although admittedly that may play somewhat of a role…)! Beans make this dish deliciously creamy, not to mention they make it extra satisfying and filling thanks to all that plant protein and fiber.
Shakshuka with Beans… But What Bean Is Best??
I usually use pinto beans in this recipe because I think the earthy flavor of a pinto, along with their creamy texture, goes really well with Shakshuka. However, you could of course use other types of beans, too. For example…
- White beans (like great northern beans, navy beans, or cannellini beans) will be milder and allow the natural flavor of the other ingredients to come through more.
- Mayocoba beans (aka yellow beans) will also be a relatively neutral flavor but have that extra buttery, creamy texture which is oh so delightful.
- Red and pink beans have a color that naturally works well with a tomato sauce. Red kidney beans will bring more of an earthy flavor and they are a larger bean than say, a small red bean (as you may imagine from the name small red bean). Both can work well in this, just think about which one sounds better to you and your personal tastes.
- Black beans are also naturally slightly sweet, like pinto beans. The black beans can bring a nice dimension of extra color to the dish, too.
How to Decide Which Bean to Use?
When deciding which beans to use in this Shakshuka with Beans, or really any recipe, remember to consider things like:
- Color – does the color of the beans work well with the final dish? This could either mean it complements the other colors, or that it brings a nice pop.
- Size – would a smaller bean be better, or is it nice to have a big, satisfying bite of bean in this particular dish?
- Taste – do you want a sweeter bean, an earthier bean, a milder bean… you get the idea. 🙂
- Texture – think creamy, firm, etc.
Without further ado, let’s get on to the recipe!
Shakshuka with BeansCourse: Breakfast, DinnerDifficulty: Easy
Shakshuka with Beans is a delicious meal at any time of day. The dish is a flavor punch that is packed with plant protein, fiber, and other nutrients.
1 small-medium yellow onion
1 bell pepper (optional) – green has a stronger flavor, yellow/orange/red are sweeter and the color matches the tomato sauce more
2 Tbs oil, divided – olive, canola, whatever you prefer
2 cups cooked beans – I used pinto beans, but you can “choose your own bean, choose your own adventure”
2 garlic cloves, or to taste (in my case this means about 8 garlic cloves)
1 tsp cumin (ground)
1/2 tsp chili flakes, or to taste
1/2 tsp salt, or to taste – if the pinto beans and tomatoes already have salt and since you’re adding feta, keep that in mind when salting
28-oz can of tomatoes, with juices – recommend whole, but diced will also work. You can use fire-roasted for an extra flavor boost
2 Tbs diced chives or 2-3 green onions
1/4 cup cilantro (or omit if you think it tastes like soap – PS I’m sorry for you)
1 tsp smoked paprika (sweet paprika is not the same)
1/2 cup feta – I would recommend getting a block of feta and crumbling it yourself. If you can find sheep’s milk feta, even better!
Serving suggestion: Hearty, nice, toasted bread
- Finely chop the onion and bell pepper (if using), so the smaller pieces will distribute well into the dish. In a large skillet that has a lid, sauté the onion and bell pepper in 1 Tbs oil over medium heat, stirring occasionally.
- While waiting, drain the beans. Tip: rinse canned beans to reduce sodium. Mince the garlic.
- When the onions have turned translucent, add the garlic, cumin, chili flakes, and remaining salt and sauté until fragrant, about 1 minute. Then, add the remaining 1 Tbs oil and the tomatoes and simmer for about 10 minutes. If using whole canned tomatoes, break up the tomatoes with a spoon so they are in large chunks (or your preferred bite size) and not completely whole. You may want to put the lid on to prevent the tomato juices from splattering.
- While waiting, finely dice the chives/green onions and roughly chop the cilantro.
- Add the beans and smoked paprika to the tomato mixture and warm through. Taste for seasoning and adjust if needed.
- Using a spoon, make 4 holes in the bean and tomato mixture for the eggs. If the holes fill with tomato juice, that is okay. Crack 1 egg into each. Sprinkle on salt and pepper if desired. Leave on medium-low heat and cover with the lid until the eggs are cooked.
- Before serving, sprinkle over the feta, chives/green onions, and cilantro.
- Serve warm, with freshly toasted bread if desired.
Let’s zoom in on this Shakshuka with Beans…
Nutrition Facts for Shakshuka with Beans
These nutrition facts were created in Nutritionist Pro and can vary slightly with different ingredients, brands, etc.
Recipes with Beans and Eggs
Beans and eggs may not be a combo you often think of, but they go very well together! Here are a few more recipes with the bean and egg duo: