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One-pan black bean shakshuka

A one-pan black bean shakshuka

One-pan black bean shakshuka

Name: One-pan black bean shakshuka
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 large onion; 2 peppers; 2 tbsp olive oil; ½ tsp cumin seeds; 2 garlic cloves; 2 tsp smoked paprika; 1 tsp dried oregano; 1-2 tsp chipotle paste to taste; 400g can chopped tomatoes; 400g can black beans drained and rinsed; 4 eggs; fresh coriander leaves; warm tortillas or flatbreads; avocado slices or guacamole; soured cream or yogurt; lime wedges; hot sauce

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 5 out of 5.15 ratingsRate

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Let Texas meet Mexico in this Middle Eastern-style brunch. Leave out the eggs for a really quick vegan chilli that you can use to fill burritos or tacos

Gluten-free

Healthy

Low calorie

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 large onion
2 peppers
2 tbsp olive oil
½ tsp cumin seeds
2 garlic cloves
2 tsp smoked paprika
1 tsp dried oregano
1-2 tsp chipotle paste

to taste
400g can chopped tomatoes
400g can black beans

drained and rinsed
4 eggs
fresh coriander leaves

To serve

warm tortillas or flatbreads
avocado slices or guacamole
soured cream or yogurt
lime wedges
hot sauce

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Nutrition: Per serving

kcal260
fat11g
saturates2g
carbs21g
sugars11g
fibre9g
protein14g
salt0.25g

Method

step 1

Finely slice the onion and deseed and slice the peppers, then heat a wide, deep frying pan over a medium heat and pour in a good glug of olive oil. Scatter in the onion and peppers along with a pin of salt and the cumin seeds. Cook gently for 8-10 mins, stirring every now and then, until soft and starting to colour. Grate the garlic and add that, then sprinkle over the paprika, oregano and stir in the chipotle paste. Stir for a minute or two until fragrant and the paste is toasted.
step 2

Tip in the tomatoes and black beans, season with a little more salt and pepper, then bring to a gentle simmer. Leave to bubble gently, uncovered, for 15-20 mins, stirring occasionally, until thick. Use the back of a spoon to make four little hollows in the sauce. Crack an egg into each one, season the eggs lightly, then cover the pan with a lid and cook gently for 5-6 mins or until the whites are just set but the yolks are still soft. Take the pan to the table and finish with coriander scattered over the top. Serve with warm tortillas, sliced avocado or guacamole, soured cream or thick yogurt, lime wedges for squeezing over and hot sauce on the side so everyone can build their own plate.

Recipe tips

Get ahead You can make the pepper, tomato and bean base up to two days ahead. Leave to cool, then cover and chill. Reheat gently in the pan, adding a splash of water if it’s thickened too much, then crack in the eggs, cook and serve.

Pepper plant points Did you know that different coloured peppers count as different plant points? So, whenever you’re cooking with more than one pepper, mix it up.

Recipe from Good Food magazine, April 2026

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A star rating of 5 out of 5.15 ratings

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