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Black Bean Shakshuka

  • Author: Joy the Baker


A bold and flavorful egg recipe – totally suitable for breakfast, brunch, or dinner. 


  • 2 tablespoons olive oil
  • 1 heaping cup diced yellow onion
  • 1 yellow bell pepper, thinly sliced
  • 1 clove garlic, coarsely chopped
  • 1 1/2 teaspoon chili powder
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1 28-ounce can diced tomatoes, undrained
  • 1 15-ounce can black beans
  • 46 large eggs
  • Optional toppings:
  • Fresh cilantro
  • Sliced avocado
  • Salsa
  • Sour Cream
  • Tortilla Strips
  • Pickled Jalapeños


  1. In a medium skillet over medium heat, warm olive oil. Add onions and sliced bell peppers and press into as even a layer as possible. Let sauté undisturbed for 4-5 minutes to get a good bit of browning on them. Add the garlic, stir the mixture and sauté for 1 minute more.
  2. Add the slices and salt and stir until the spices are well distributed and the mixture is fragrant.
  3. Add the diced tomatoes and black beans. Cook until the juices begin to thicken, about 5-7 minutes.
  4. Create 4 wells in the tomato and bean mixture. Crack and egg into each well. Season each egg lightly with salt. Cover the skillet with a lid, reduce heat to low, and allow to simmer for 5-7 minutes for soft eggs – longer for harder eggs,
  5. Remove from heat and allow to cool for 5 minutes before spooning into bowls and serving. Top with any of the additional toppings listed above and enjoy!