Black Bean Shakshuka

This recipe is both breakfast and dinner. It’s both meals for both times of day. It’s everything to everyone (that’s an exaggeration) and if you have a skillet you have what you need.

Shakshuka is a Mediterranean dish defined by poaching eggs in a simmering spiced tomato sauce. There’s onion and garlic and loads of earthy, bold spices like cumin, paprika and nutmeg. I’m riffing on tradition by adding black beans, yellow peppers and all the the toppings I might put on a tostada. Just a little play on this super classic dish.

Here’s what you’ll need for this Black Bean Shakshuka:

Ingredients:

• 2 tablespoons olive oil
• 1 heaping cup diced yellow onion
• 1 yellow bell pepper, thinly sliced
• 1 clove garlic, coarsely chopped
• 1 1/2 teaspoon chili powder
• 1 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt
• 1 28-ounce can diced tomatoes, undrained
• 1 15-ounce can black beans
• 4 – 6 large eggs
• Optional toppings:
• Fresh cilantro
• Sliced avocado
• Salsa
• Sour Cream
• Tortilla Strips
• Pickled Jalapeños