Smoky Chipotle Shakshuka with Black Beans and Avocado
Dive into the vibrant flavors of the Mediterranean with a twist. This Smoky Chipotle Shakshuka with Black Beans and Avocado brings a spicy, smoky touch to the classic dish, incorporating hearty beans and creamy avocado for a well-rounded meal.
Equipment
- Large skillet
- Knife
- Cutting board
- Spoon for stirring
- Measuring spoons
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced about 1 cup, 150g
- 1 red bell pepper, diced about 1 cup, 150g
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 can diced tomatoes 14.5 oz, 411g
- 1 can black beans, drained and rinsed 15 oz, 425g
- 4 large eggs
- 1 ripe avocado, sliced
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Crumbled feta cheese, for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes.
- Stir in the minced garlic, smoked paprika, cumin, coriander, and the chopped chipotle pepper. Cook for another 2 minutes, until the spices are fragrant.
- Pour in the diced tomatoes with their juice and add the black beans. Season with salt and pepper to taste. Let the mixture simmer for 10 minutes, allowing the flavors to meld together.
- With the back of a spoon, make four wells in the sauce. Crack an egg into each well, taking care not to break the yolks.
- Cover the skillet with a lid or aluminum foil and cook over low heat until the egg whites are set but the yolks are still runny, about 10-15 minutes.
- While the eggs are cooking, slice the avocado.
- Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish the shakshuka with sliced avocado, fresh cilantro, and crumbled feta cheese if desired.
- Serve immediately, straight from the skillet.
Notes
For a vegetarian option, omit the feta cheese or use a plant-based alternative.
Adjust the spiciness by increasing or decreasing the amount of chipotle pepper used.
Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently before serving.
Enjoy with warm pita bread or crusty bread for dipping.