Red Beans Shakshuka

Shakshuka Origin

Before we get adventurous and try our Red Beans Shakshuka, let’s delve into the rich history of this delicious dish briefly. Common throughout the Mediterranean region, Shakshuka , the hearty breakfast dish of eggs simmered in a stew of tomatoes, peppers, spices and herbs, is believed to be of Ottoman North African origin. Most historians believe its birthplace to be Tunisia. The name ‘Shakshuka’ comes from the Maghrebi Arabic dialect which means ‘all mixed up’. The tomato sauce is scrumptious and heartwarming. The eggs are cooked halfway between sunny side up and poached. And the whole thing comes together in minutes. It’s usually served warm in the cooking pan with the side of some bread to soak up all the goodness of tomato sauce, soft egg yolk and olive oil. Shakshuka, most certainly, gives a tough competition to Falafel and Hummus for the title ‘Best Middle-Eastern Dish’. 

Shakshuka – A versatile meal

With a recipe as simple and wholesome as Shakshuka, the possibilities can be infinite. It’s a perfect no-hassle recipe for dinner-for-one because you can use ready made harissa sauce, prepared pasta sauce or tomato purée from can as well for a short cut. Choose your favorite sauce you to create your custom recipe of Shakshuka as the sauce has a starring role in this dish. It’s also perfect as a family meal for busy nights. Cook and serve it in one pot and customize it with your family’s favorite herbs and cheeses or even leftover meats. The more modern twist on the classic Shakshuka is the Green Shakshuka with power greens like spinach, kale and brussels sprouts or even beets and daikon greens. 

Shakshuka vs Menemen and Other Variants

 Shakshuka base is very similar to the Turkish Menemen. In Shakshuka the eggs are added at the end and left whole or with slightly broken up yolks. Menemen has eggs mixed into the tomato sauce and scrambled up into the mix. Spices can also differ according to the region but Menemen is generally spicier with the generous use of Aleppo peppers and crushed red pepper flakes. If you are familiar with the Southern Italian style eggs-in-purgatory (made with milder spices like oregano and basil) or the South Asian style full spicy version of omelet-in-curry, then this concept of cooking eggs with tomatoes is not new to you. 

My Red Beans Shakshuka

With people growing more health conscious, Mediterranean cuisine has become the new rage all over the world. Chakchouka/Shakshuka or eggs with vegetables which is a simple to cook and generous in the use of proteins, fresh vegetables and healthy fats like olive oil, Shakshuka is already a very healthy meal. Just a few simple tweaks to the basic recipe and we can make it more ideal for weight watchers. As I’ve been trying to cut wheat and rice carbs from my diet for a couple of years, I keep trying to make different variations of one of my most favorite breakfast recipes. I enjoy this Red Beans Shakshuka without any bread and still feel full and satisfied for a longer time.

Red beans are not only protein rich but help you feel full more quickly, because the rich fiber content fills up your stomach and causes a slower rise in blood sugar. That keeps away hunger for longer hours and gives you a steady supply of energy to kick start the day and keep going. Don’t like red beans? Add any beans or legumes to enrich your Beans Shakshuka. Along with red beans, I increase the quantity of garlic and red chilies in the recipe – two metabolism boosting and fat burning ingredients. A little crumble of protein and calcium rich but low calorie cheeses like feta, cottage or paneer can complete the meal. If your cheese is salty you can skip adding salt to the dish.