There is always »something« that is taking over the food world by storm. It’s either a certain fruit or veggie that is suddenly popular – or dishes everybody wants to make and post on Instagram. It’s a »trendy« thing for the ones that did not know about it and »old news« to those that have eaten – whatever it is – their whole life. The avocado is a good example, as well as the Dalgona Coffee (the number one coffee trend this summer) or this Shakshuka (with black beans) here… all of a sudden it’s everywhere and everybody wants it.
I am pretty sure there were no avocados available in my hometown when I was a kid. I was not born before the »Great Depression«, but Germany in the 70s and 80s was not (yet) a profitable market for avocados, I assume. The unavoidable »need for avo toast« probably made it to Germany via the U.S. Not too many moons ago. When people started eating healthier, the avocado stepped into the limelight and became a rising star. Several thousand years after it was »trendy« in Central America (where avocados originate). It took a while for the first avocado to be washed up on a German beach… let’s say it like that.
Shakshuka has a similar story, I guess. That dish has been popular in North Africa and Israel for quite some time already but made it to Germany (and many other countries) just recently… and by »recently« I mean several years ago. The process here is almost always the same: someone who writes for a food magazine or maybe a blogger sees/eats something on their vacation, takes the idea home and writes about it… and suddenly it’s a trendy thing everybody wants. It spreads all over social media and the news and finally you can find it in »hipster cafes« (no offense) on the menu, completely overpriced and after that, the dish finally ends up on the table of Joe Public (like me). I have to admit that I jumped the »shakshuka train« pretty late. It was actually already on its way out of the train station so to speak.
I’ve known about Shakshouka for quite some time already – of course. There was no way to get around it recently, but I was never quite a fan of the »regular« version that is served everywhere. Sure, it looks delicious with the eggs, tomatoes, and onions, but to be honest – it never really hit me. Until I tried Shakshuka with black beans. That did the trick for me somehow. I think the combination is great and really delicious!
So… in case you want to try this »trendy classic« in a slightly different way, you might want to take a look at this version with black beans. It’s really good and it will fill you up quite good.
INGREDIENTS / ZUTATEN
(2-3 servings)
1 large potato
1 green pepper
1 red onion
2-3 garlic cloves
oil for frying
1 tsp. tomato paste*
3.4 fl. oz. (100ml) vegetable broth
1 can (14 oz./400g) tomatoes, diced
1 tbsp. Worcestershire sauce*
1 tsp. paprika powder (hot)*
1/2 tsp. ground cumin*
salt, pepper, chili flakes
1 can (14 oz./400g) black beans
2-3 medium eggs
1.8 oz. (50g) feta cheese or goat cheese, crumbled
1-2 tbsp. flat-leaf parsley, chopped
(Für 2-3 Personen)
1 große Kartoffel
1 grüne Paprika
1 rote Zwiebel
2-3 Knoblauchzehen
Öl zum Anbraten
1 TL Tomatenmark*
100ml Gemüsebrühe
1 Dose (400g) Tomaten, gestückelt
1 EL Worcestershire Sauce*
1 TL Paprikapulver (scharf)*
1/2 TL Kreuzkümmel (Cumin)*, gemahlen
Salz, Pfeffer, Chiliflocken
1 Dose (400g) schwarze Bohnen
2-3 Eier (M)
50g Feta oder Hirtenkäse, zerbröselt
1-2 EL glatte Petersilie, gehackt
DIRECTIONS / ZUBEREITUNG
1. Peel the potatoes and cut them into small dices. Wash the pepper, core it, and cut it into small dices as well. Peel the onion and dice it finely. Dice the garlic finely as well (us as many as you like). Pour the beans into a sieve and rinse with some water – let drain.
2. Heat up a large pan with some oil and fry the diced potatoes for about 3-4 minutes. Reduce the heat a bit, add the diced pepper and onion and continue frying for another 4-5 minutes. Keep stirring so nothing will burn. Add the tomato paste, mix with everything in the pan, and let it cook a bit. Add the veggie broth and diced tomatoes and mix well. Season with Worcester sauce, paprika powder, cumin, salt, pepper, and chili flakes. Reduce the heat and let it simmer for about 10 minutes. Add the drained beans and let them cook for another 5 minutes. In case the liquid has evaporated too much, add some water.
3. Use the back of a spoon to create little indentations in the veggie mix – crack the eggs and let them slide into those indentations. If you are two hungry persons add two eggs, if three people are eating the Shakshuka add three eggs so everyone gets one. Let simmer for another 7-8 minutes so the egg white can cook and firm up. If you add a lid on top of the pan the eggs cook a bit faster but also the egg yolk can develop a white layer doing so. You could also place the pan (if it is oven-proof) in the oven and cook everything at 375°F for 6-8 minutes. Same effect.
4. Sprinkle the cheese over the cooked Shakshuka and decorate with some chopped parsley – serve with some toasted bread.
1. Die Kartoffel schälen und in kleine Würfel schneiden. Paprika waschen, Innereien entfernen und dann ebenfalls in kleine Würfel schneiden. Zwiebel schälen und fein würfeln. Knoblauch (Menge nach Belieben) ebenfalls fein würfeln. Die Bohnen in ein Sieb geben, kurz mit Wasser abspülen und dann abtropfen lassen.
2. Eine große Pfanne mit etwas Öl erhitzen und die Kartoffelwürfel bei starker Hitze darin für 3-4 Minuten anbraten. Die Hitzezufuhr etwas reduzieren und dann die gewürfelte Paprika und die gewürfelte Zwiebel dazugeben und mit anbraten – weitere 4-5 Minuten (dabei immer wieder rühren, damit nichts anbrennt). Wenn alles gut angebraten ist, das Tomatenmark dazugeben und unterrühren – kurz anschwitzen lassen und dann mit der Gemüsebrühe und den gestückelten Tomaten ablöschen und alles gut verrühren. Worcestershire Sauce, Paprikapulver und Kreuzkümmel dazugeben und unterrühren. Mit Salz, Pfeffer und Chiliflocken abschmecken und dann etwa 10 Minuten bei geringer Hitzezufuhr leicht köcheln lassen. Dann die abgetropften Bohnen zugeben und weitere 5 Minuten köcheln lassen – sollte die Flüssigkeit zu sehr verkocht sein, noch etwas Wasser dazugeben.
3. Für die Eier kleine Mulden mit dem Kochlöffel in die Gemüsemischung drücken und die Eier vorsichtig in diese Vertiefungen gleiten lassen. Wenn zwei hungrige Personen essen wollen, macht zwei Eier rein – für drei Personen sollten es drei Eier sein, damit jeder eins bekommt. Für etwa 7-8 Minuten weiterköcheln lassen, damit die Eier bzw. das Eiweiß stocken kann. Wenn man einen Deckel auf die Pfanne setzt, geht es etwas schneller, aber dann verschwindet in der Regel auch das Eigelb unter einer weißen Schicht. Ihr könnt die Pfanne (wenn sie im Ofen verwendet werden darf) auch für etwa 6-8 Minuten in einen 190°C heißen Ofen stellen, für denselben Effekt.
4. Das fertige Shakshuka mit zerbröseltem Käse und gehackter Petersilie garnieren und dann mit etwas angeröstetem Brot servieren.
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Here is a version of the recipe you can print easily.
Print
Shakshuka with Black Beans
- Prep Time: 00:10
- Cook Time: 00:25
- Total Time: 00:35
- Yield: 3 1x
- Category: Breakfast
- Method: -
- Cuisine: International
Description
A delicious dish for a Sunday breakfast: Shakshuka with Black Beans. So flavorful and super easy to prepare. We love this simple breakfast dish!
Ingredients
1 large potato
1 green pepper
1 red onion
2-3 garlic cloves
oil for frying
1 tsp. tomato paste*
3.4 fl. oz. (100ml) vegetable broth
1 can (14 oz./400g) tomatoes, diced
1 tbsp. Worcestershire sauce*
1 tsp. paprika powder (hot)*
1/2 tsp. ground cumin*
salt, pepper, chili flakes
1 can (14 oz./400g) black beans
2-3 medium eggs
1.8 oz. (50g) feta cheese or goat cheese, crumbled
1-2 tbsp. flat-leaf parsley, chopped
Instructions
1. Peel the potatoes and cut them into small dices. Wash the pepper, core it, and cut it into small dices as well. Peel the onion and dice it finely. Dice the garlic finely as well (us as many as you like). Pour the beans into a sieve and rinse with some water – let drain.
2. Heat up a large pan with some oil and fry the diced potatoes for about 3-4 minutes. Reduce the heat a bit, add the diced pepper and onion and continue frying for another 4-5 minutes. Keep stirring so nothing will burn. Add the tomato paste, mix with everything in the pan, and let it cook a bit. Add the veggie broth and diced tomatoes and mix well. Season with Worcester sauce, paprika powder, cumin, salt, pepper, and chili flakes. Reduce the heat and let it simmer for about 10 minutes. Add the drained beans and let them cook for another 5 minutes. In case the liquid has evaporated too much, add some water.
3. Use the back of a spoon to create little indentations in the veggie mix – crack the eggs and let them slide into those indentations. If you are two hungry persons add two eggs, if three people are eating the Shakshuka add three eggs so everyone gets one. Let simmer for another 7-8 minutes so the egg white can cook and firm up. If you add a lid on top of the pan the eggs cook a bit faster but also the egg yolk can develop a white layer doing so. You could also place the pan (if it is oven-proof) in the oven and cook everything at 375°F for 6-8 minutes. Same effect.
4. Sprinkle the cheese over the cooked Shakshuka and decorate with some chopped parsley – serve with some toasted bread.
Notes
Enjoy baking!
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Shakshouka شكشوكه originated in North African countries of Libya and Tunisia and it means “mixture” in Tunisian arabic dialect. Shakshouka is a quintessential meal of Arab cuisine, traditionally served in a cast iron pan or tagine as in morocco.