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Easy shakshuka with beans and eggs is a quick, healthy meal made with seasoned tomatoes, beans and eggs. Ready in about 15 minutes!

Easy Shakshuka with Beans and Eggs

If you think making shakshuka means pulling a dozen spices from the cabinet, chopping onions, peppers and garlic, and spending a good chunk of your morning at the stove, this recipe is going to make you very happy.

This is my easy shakshuka with beans and eggs, and I mean easy.

We’re letting two really good convenience ingredients do most of the work: Rotel tomatoes with lime and cilantro and a packet of seasoned SOMOS pinto and black beans.

Add two beautiful eggs, extra virgin olive oil, maybe some fresh dill and a piece of sourdough toast, and breakfast—or lunch or dinner—is ready.

Simple. Rustic. Filling. And soooooooo good!

Easy Shakshuka Recipe

My love affair with shakshuka started thousands of miles from my kitchen.

I tasted my very first shakshuka while traveling in Israel. I was sitting at an outdoor café in Jerusalem when this glorious skillet of tomatoes and eggs arrived with warm bread for dipping and sopping.

I was hooked.

That experience eventually inspired my original shakshuka and later my easy harissa shakshuka. And like so many recipes I bring home from my travels, I keep playing with the idea.

This version might be the easiest yet.

It’s not intended to be traditional shakshuka. It’s my quick, practical version inspired by the combination I fell in love with—tomatoes, eggs and plenty of delicious sauce for that bread.

Shakshuka with Beans

Here’s where we’re taking a little detour. Beans!

I’m using a 10-ounce packet of SOMOS pinto and black beans with tomatoes and spices.

The beans make this shakshuka-style dish heartier and add plant-based protein and fiber. Combined with two pasture-raised eggs, tomatoes and extra virgin olive oil, you’ve got a simple meal made from ingredients that actually satisfy you.

And there’s another reason I love those seasoned beans. They’ve already done the flavor work.

Between the seasoned beans and the Rotel tomatoes with lime and cilantro, there’s no need to measure cumin, paprika, chili powder, garlic, onions and an array of other seasonings.

Sometimes cooking smarter means knowing when someone else has already done part of the work for you!

Quick Healthy Breakfast with Eggs and Beans

Don’t pigeonhole this as breakfast. Yes, eggs make it a natural morning meal, but I’d happily eat this for lunch or an easy dinner when I don’t feel like doing a lot of cooking.

And there’s very little cleanup. One saucepan. One spatula. Two bowls.

That’s my kind of meal. The fresh dill is optional, but don’t dismiss it. It’s an unexpected little pop of freshness against the tomatoes and beans. Then add that sourdough toast. You know what to do with it.

Dip. Sop. Repeat.

Why This Shortcut Shakshuka Works

There are times when I love starting from scratch and building layers of flavor with onions, garlic, peppers and individual spices.

And there are times when I want really good food NOW. That’s the beauty of this recipe.

The Rotel already brings tomatoes, lime, cilantro and mild heat. The SOMOS beans bring another layer of tomatoes and spices. Instead of creating all those flavors individually, we’re combining two ingredients that already have them.

Then the eggs steam right in that flavorful tomato-bean mixture. You get something warm, hearty and comforting without turning breakfast into a production.

For me, that’s not cheating. That’s smart cooking.

What to Serve with Shakshuka

Bread and shakshuka belong together in my world.

My first experience eating shakshuka in Jerusalem taught me the sheer pleasure of tearing off pieces of warm bread and dragging them through tomatoes and creamy egg yolk.

For this easy version, I love sourdough toast. It’s sturdy enough to scoop up those beans and soak up the tomato sauce without immediately falling apart.

You could also serve this with:

• Warm pita
• Crusty artisan bread
• Whole-grain toast
• Fresh avocado
• A simple cucumber and tomato salad
• A little feta crumbled over the top

And don’t reserve this recipe for mornings. It makes a fabulous quick lunch or easy meatless dinner.

Easy Shakshuka FAQs

Is this traditional shakshuka?

No. It’s a shortcut shakshuka-inspired recipe. Traditional versions can include tomatoes, peppers, onions, garlic and spices with eggs cooked directly in the sauce. This recipe takes that basic idea and makes it considerably faster by using already-seasoned tomatoes and beans.

Can I use different beans?

Absolutely. Pinto beans, black beans, chickpeas or another seasoned bean mixture can work. If you’re using plain canned beans rather than seasoned beans, you’ll probably want to add additional seasonings.

Can I make this shakshuka without beans?

Yes. Leave out the beans and you’ll have a lighter tomato-and-egg dish. You may want to reduce the amount of water since the beans help give the finished dish body and texture.

How do I know when the eggs are done?

Watch the whites. They should be opaque and cooked through. The yolks can be as soft or firm as you like. Covering the pan traps steam and helps cook the tops of the eggs without having to flip them.

Can I make shakshuka ahead of time?

The tomato and bean mixture can be made ahead and refrigerated. Reheat it until it’s bubbling hot, then add fresh eggs and steam them just before serving. That’s going to give you a much better egg than cooking and reheating the entire dish.

What can I use instead of fresh dill?

Cilantro or parsley would both work beautifully. But I love the dill because it’s a little unexpected and gives the finished dish a fresh pop.

Is shakshuka only for breakfast?

Not in my kitchen! This is breakfast, brunch, lunch or dinner. Eggs and beans don’t own a clock.

How much does this shakshuka cost per serving?

Ingredient prices vary considerably by store and location, especially for pasture-raised eggs and specialty seasoned beans. As a general estimate, this recipe should come in around $3 to $4 per serving, excluding pantry staples and depending on what you pay for the SOMOS beans, eggs, dill and sourdough.

For a filling meal for two that can be on the table in about 15 minutes, that’s pretty darn good!

 

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