Jump to Recipe
This black bean shakshuka + quick labneh recipe is so easy to make. It and can be enjoyed for breakfast, lunch or even dinner!
Why you’ll love this easy black bean shakshuka recipe:
This recipe for shakshuka is:
- Super easy + quick to prepare!
- Is full of colorful veggies!
- perfect for using up leftover vegetables you have in your fridge, so no waste!
What is shakshuka?
Shakshuka is a Middle East recipe for eggs cooked in a tomato and pepper sauce. It’s a vegetarian dish and is commonly eaten for breakfast, served with flat bread. It’s become a well known dish these days.
Shakshuka is not only eaten for breakfast. It can also be eaten as lunch/brunch or as a quick to make dinner.
What ingredients do you need to make this black bean shakshuka?
There are a lot of variations of shakshuka out there. There is not one single way to make it. I wanted to make the dish more filling and added some black beans to the recipe. I also wanted the dish to be packed with veggies.
The ingredients to make this black bean shakshuka are:
- eggs
- black beans
- tomato passata or canned tomatoes
- fresh cherry tomatoes
- onion + garlic
- red (pointed) peppers
- zuchini
- a tiny bit of sugar or honey
- smoked paprika powder
- ground cumin
- harissa paste (optional)
- olive oil
- sea salt + pepper
- feta cheese (optional)
- fresh coriander or other herbs
I served the shakshuka with some labneh. Labneh is a dip made originally made by draining full fat yogurt in a strainer to make it extra thick. Then, the thickened yogurt is topped with olive oil, herbs and toasted, crushed nuts and seasoned with salt + pepper.
To make things easier, I did not strain the yogurt but used it right away. Greek yogurt is already thick and creamy, so I’d like to save the hassle.
The ingredients to make the quick labneh are:
- greek yogurt
- sea salt + pepper
- ground cumin
- za’atar
- crushed roasted hazelnuts
- extra virgin olive oil
How to make this recipe for black bean shakshuka?
Shakshuka is so easy to make, and so is this recipe for black bean shakshuka!
It’s important to use a large sized pan to begin with. Then, heat some olive oil and sauté the onion + garlic until fragrant. Then, add all of the vegetables except for the beans. Add the canned tomatoes, season well and let the sauce cook until the veggies are soft. Lastly, add the beans and eggs and let the sauce simmer for a short while until the eggs are cooked and the dish is ready to eat. Garnish the dish with fresh herbs and crumbled feta on top.
This recipe tastes good served with some flatbread + the quick labneh on the side.
Recipe tips + suggestions
To make this recipe a success, here are some tips + suggestions:
- Use a large pan that fits all of the vegetables.
- Use a lid to cover the dish so it cooks quicker and more evenly.
- This recipe is perfect for using all kinds of leftover veggies that you don’t want to go to waste.
Did you make this recipe?
I hope you liked this recipe for this delicious black bean shakshuka + quick labneh. If you liked it or have questions, please leave you thoughts + suggestions below in the comments!
Black bean shakshuka + quick labneh
Course: Breakfast, Dinner, Recipes2-3
servings15
minutes30
minutes–
kcalThis black bean shakshuka + quick labneh recipe is so easy to make. It and can be enjoyed for breakfast, lunch or even dinner!
Ingredients
- To make the shakshuka:
1/2 tsp olive oil
1can of black beans ( 400 grams), drained
350 ml. tomato passata or canned tomatoes
300 grams fresh cherry tomatoes, halved
1 large onion, diced
3 cloves of garlic, sliced
2 red pointed peppers or regular bell peppers
1 zuchini, sliced into halve moons
1 tbsp sugar or honey
1 tsp sea salt
2 tsp smoked paprika
2 tsp ground cumin
1-2 tsp harissa paste (optional, if you like it a bit spicy)
4-6 eggs
Extra salt + pepper to taste
- To make the quick labneh:
300 grams greek yogurt
1/4 tsp sea salt or more to taste + pepper
1/4 tsp ground cumin
1 tsp za’atar
1 tbsp crushed roasted hazelnuts
A splash of extra virgin olive oil
- To serve:
Fresh coriander leaves or other herbs, chopped
50 grams of feta, crumbled on top
(wholewheat) pita bread or flatbread / chunk of bread
Directions
- Heat the oil in a large frying pan on medium high heat.
- Add the onion and garlic and sauté until fragrant.
- Add the tomatoes, the tomato passata, the peppers and the zuchini along with the spices , sea salt and sugar/honey and let it come to a boil. Let simmer for about 20 minutes covered with a lid or until the veggies are soft. Add the drained black beans. Taste the sauce and season to taste.
- Next, break the eggs on top of the sauce and let it simmer with a lid on top again until the eggs are cooked and no longer translucent., this takes about 10-15 more minutes.
- Meanwhile, prepare the labneh. Add the greek yogurt in a bowl and add the salt + ground cumin. Stir until mixed and season again with salt + pepper, if desired. Add a splash of olive oil on top and sprinkle the za’atar + crushed hazelnuts on top. Set aside.
- When the shakshuka is done, sprinkle some extra crumbled feta on top and garnish with the coriander leaves.
- Serve the shakshuka with some pita bread or flatbread + eat it with the labneh.
Notes
- Use a large pan that will fit all of the vegetables.
- This recipe is perfect for using all kinds of leftover veggies that you don’t want to go to waste.
- Shakshuka is traditionally eaten for breakfast but can also be enjoyed as lunch or dinner.
Leave a Reply