Shakshuka is usually prepared and served in the same skillet, allowing the eggs to cook directly in a flavorful tomato sauce. The sauce is more than a background ingredient; its consistency determines how evenly the eggs cook and how the finished dish is served.
This version adds black beans and sweet corn to the familiar combination of tomatoes, bell peppers, onions, and spices. The beans provide a soft, creamy texture, while the corn contributes small bursts of sweetness that balance the acidity of the tomatoes.
Smoked paprika and cumin give the sauce a warm, savory flavor. A little chili powder adds gentle heat, which can be increased for those who prefer a spicier shakshuka.
The eggs are nestled into the simmering sauce and cooked until the whites are set. Crumbled feta is added near the end, bringing a salty contrast to the tomatoes and beans.
Fresh avocado is the finishing ingredient. Unlike the other vegetables, it is added after cooking so it retains its creamy texture and fresh flavor.
Served directly from the skillet with warm bread or tortillas, this colorful shakshuka makes a substantial breakfast, brunch, or vegetarian dinner.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Shakshuka with Black Beans, Corn, Avocado, and Feta Cheese
Ingredients
Equipment
Cooking Instructions
- Heat the olive oil in a large skillet over medium heat until it begins to shimmer.
- Add the diced onion and cook for approximately 3-4 minutes, stirring occasionally, until softened and translucent.
- Add the red and green bell peppers. Continue cooking for 5–6 minutes, stirring occasionally, until the peppers begin to soften but still retain some texture.
- Stir in the minced garlic, ground cumin, smoked paprika, chili powder, and optional red pepper flakes. Cook for approximately 30 seconds, stirring continuously, until the spices become fragrant.
- Add the tomato paste and stir it into the vegetables. Cook for another minute to deepen the tomato flavor.
- Pour the crushed tomatoes into the skillet. Add the salt and black pepper, then stir thoroughly to combine the tomatoes with the vegetables and spices.
- Reduce the heat to medium-low and simmer the sauce uncovered for approximately 8–10 minutes, stirring occasionally. The sauce should thicken slightly but remain loose enough to surround the eggs. Add a little water if it becomes excessively thick.
- Stir in the drained black beans and sweet corn. Continue simmering for approximately 3–4 minutes, until the beans and corn are heated through. Taste the sauce and adjust the seasoning if necessary.
- Using the back of a large spoon, create four shallow wells in the tomato mixture. Crack each egg into a small bowl, then gently slide it into one of the wells.
- Cover the skillet and cook over low heat for approximately 5-8 minutes, checking frequently. The egg whites should become opaque and set, while the yolks can remain soft or cook longer according to preference.
- Sprinkle the crumbled feta cheese over the tomato mixture, keeping most of it around the eggs. Cover for another minute if desired to warm the cheese slightly.
- Remove the skillet from the heat. Scatter the diced avocado over the shakshuka, keeping the pieces away from the hottest areas of the pan when possible.
- Drizzle the avocado with fresh lime juice and sprinkle the chopped cilantro and parsley over the dish.
- Finish with freshly ground black pepper and serve directly from the skillet with warm pita bread, crusty bread, or tortillas.
Nutrition
Notes
Prepare the black beans properly: Drain and rinse canned black beans to remove excess canning liquid. This prevents the liquid from changing the flavor and consistency of the tomato sauce.
Adjust the corn: Fresh or frozen corn works particularly well because the kernels retain a slight bite. If using canned corn, drain it thoroughly before adding it to the skillet.
Watch the eggs carefully: Cooking time depends on egg size, sauce temperature, and skillet depth. For food safety, the FDA recommends cooking eggs until both the whites and yolks are firm. Those choosing softer yolks should be aware that undercooked eggs carry additional food-safety risk.
Add avocado after cooking: Avocado becomes excessively soft when heated for too long. Add it immediately before serving, and use lime juice to slow surface browning.
Store the components separately: For make-ahead preparation, cook the tomato, bean, and corn sauce and refrigerate it for up to 3-4 days. Reheat thoroughly, then add freshly cooked eggs, feta, and avocado before serving. This produces better results than storing the fully assembled shakshuka.