About the Recipe
Transform your breakfast with this vegetarian Shakshuka, a hearty and flavorful dish that swaps traditional minced meat for protein-rich red kidney beans. This version of the classic Shakshuka is spiced with cumin, paprika, and fennel seeds, simmered in a rich tomato and onion sauce, and finished with eggs poached right in the mix. Garnished with fresh coriander, it's a perfect blend of warmth, spice, and comfort, making it an ideal start to your day. Serving up to 4 people, this dish is perfect for a family breakfast or a brunch gathering.
Ingredients:
For the Shakshuka:
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon paprika (smoked or sweet, according to preference)
1 can (14 oz) red kidney beans, drained and rinsed
1 can (14 oz) diced tomatoes
Salt and pepper to taste
4 large eggs
For Garnish:
Fresh coriander, chopped
Preparation:
Step 1: Sauté the Aromatics
Heat the olive oil in a large skillet or frying pan over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and soft.
Add the fennel seeds, cumin seeds, and paprika to the pan. Stir well and cook for another minute until fragrant.
Step 2: Add the Beans and Tomatoes
Stir in the red kidney beans and diced tomatoes. Season with salt and pepper. Simmer the mixture for about 15 minutes, or until the sauce thickens slightly. If the mixture becomes too thick, add a little water to reach your desired consistency.
Step 3: Poach the Eggs
Make four wells in the sauce with the back of a spoon. Crack an egg into each well. Cover the pan and cook over low heat for about 8-10 minutes, or until the eggs are cooked to your liking.
Step 4: Garnish and Serve
Once the eggs are cooked, sprinkle the dish with chopped fresh coriander. Serve the Shakshuka directly from the skillet, allowing everyone to dig in.
Chef's Notes:
Spice Adjustments: Feel free to adjust the spices according to your taste preferences. Adding chili powder or flakes can introduce an extra kick for those who enjoy spicier dishes.
Serving Suggestion: This Shakshuka is delicious served with crusty bread, pita, or tortillas to soak up the flavorful sauce.
Nutritional Boost: For an added nutritional boost, consider incorporating spinach or kale into the tomato and bean mixture before adding the eggs.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, being careful not to overcook the eggs.
Conclusion:
This Breakfast Shakshuka with Red Kidney Beans offers a vegetarian twist on the traditional dish, ensuring a warm, nutritious, and satisfying start to your day. With its rich flavors and simple preparation, it's sure to become a favorite breakfast or brunch option for both vegetarians and meat-eaters alike. Enjoy the cozy comfort and deliciousness it brings to your morning routine.