I love a traditional Shakshuka, but I also like to mix it up a bit, and often make a Spanish inspired version with chorizo. In this recipe, I've opted for ingredients that give a Mexican twist to the North African classic.
Black beans are often used in Mexican cookery, and as they go really well with tomatoes, they seemed like a good option for this dish. I sometimes add just ½ a jar of beans, and other times throw in a whole jar for a heartier meal.
I've added Mexican spices including chipotle paste, fresh red chilli, paprika and cumin. The beans and spices really enhance the tomato sauce, and this Shakshuka version of now a firm favourite.
Check out my Instagram reel and see how I make it!
2-3 tablespoons of extra virgin olive oil
I large white onion
1 red pepper
1 yellow pepper
2 cloves of garlics
1 red chilli
1 teaspoon of paprika
2 teaspoon of ground cumin
¼ - ½ teaspoon of chipotle paste (or to taste as pastes vary widely in terms of heat)
400g tin of chopped tomatoes
½ - 1 jar of black beans with cooking stock
Seasoning
3-4 eggs
Fresh coriander
- Peel the onion and then cut into 2-3cm dice.
- Deseed the peppers and cut into 2cm dice.
- Deseed and finely dice the red chilli.
- Peel and finely grate or crush the garlic.
- Heat the oil in a saucepan and sauté the onion and peppers over a low heat until the onions are translucent.
- Add the spices and garlic and stir to combine. Let it cook through for a few minutes, being careful not to let the garlic burn.
- Add the chopped tomatoes and seasoning and stir well to combine.
- Pour (or spoon) in half a jar of black beans and any cooking liquid. Mix well, season and mix again.
- Bring up a vigorous simmer, then reduce the heat to a low simmer, cover and cook for 15-20 minutes to let the sauce flavours combine.
- Make a well in the mixture and crack in an egg, and then repeat for the remaining eggs. Note that if you do it all at once the wells will simply fill up with the sauce! Cover the pan and leave to cook until the egg whites are set.
- Remove from the heat and scatter over chopped fresh coriander.
