spicy shakshuka, avocado & beans

Shakshuka, roughly translated, is an Israeli egg recipe but its origins are North African, Tunisia to be precise. Eggs are cracked into a spicy tomato sauce and baked until the whites are set and the yolks are still golden & runny. I’ve given it a little Mexicano flair adding smoked paprika for that adoboesque smoky flavor, black beans, cilantro, avocado & queso fresco. The results were delish, both hot & cold. 

This recipe serves three masters –  breakfast, lunch or dinner. That’s one of the many things I love about eggs, they’re such chameleons. Once relegated to breakfast and egg salad sandwiches, eggs have blossomed into this multi-meal supernova. And more often than not you see them teamed up with avocado although I can’t come at the cooked avocado thing.  If you’ve not baked an egg, you need to, especially in a spicy tomato sauce. Another one-pan-wonder. 

Eggs are inexpensive, even organic, free range eggs from chickens living high on the hog are inexpensive. Even those ‘free to roam the wide outdoors then nestled into 5- star living quarters of an evening’ chickens are inexpensive. You get my drift. Not only are eggs budget friendly, but they’re good for you, enjoying a resurgence of popularity thanks to paleo and low carb diets. 


And eggs make speedy meals. Even this spicy shakshuka was thrown together in a jiffy. A quick tomato sauce simmered until thick, the eggs cracked oh-so-carefully into the bubbling sauce then the whole pan is popped in the oven for a few to cook. While the shakshuka was baking the rest of the ingredients were prepped: Black beans, avocado, cilantro and green onions. There’s no excuse for eating rubbish or take-away when you’ve got a carton of eggs lurking in the fridge. All that stands between you and a quick and easy dinner is imagination. So get crackin’…sorry…sorry! 


spicy shakshuka, avocado & black beans
Serves 3
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 1 tablespoon olive oil
  2. 1/2 cup diced onion
  3. 1/2 cup diced sweet red pepper (capsicum)
  4. 2 cloves garlic, crushed
  5. 1 to 2 tablespoons harissa (North African chili paste)
  6. 2 teaspoons ground smoked paprika
  7. 1 teaspoon ground cumin
  8. a good pinch of salt & freshly ground pepper
  9. 1/4 cup tomato paste
  10. 28 oz can diced tomatoes, not drained
  11. 6 large eggs
  12. 1/2, 14 oz (396g) can black beans, rinsed and drained
  13. 1/3 cup coarsely crumbled queso fresco (or feta cheese)
  14. 1/4 cup chopped fresh cilantro (coriander)
  15. 1/4 cup thinly sliced green onions
  1. Heat olive oil in a 10 to 12-inch frying pan on medium heat. Add onion, red pepper and garlic. Cook for about 5 minutes, stirring occasionally, or until softened.
  2. Add harissa, paprika, cumin, salt and pepper. Cook for 1 minute, stirring, until fragrant.
  3. Stir in tomato paste and undrained diced tomatoes. Cook, uncovered, for about 10 minutes, stirring occasionally, until sauce thickens; remove from heat; cool slightly.
  4. Make six indents in sauce evenly spaced. Crack an egg into each indent. Sprinkle eggs with salt & pepper. Bake in 375°F oven for 12 to 15 minutes or until egg whites are cooked but yolks are still soft.
  5. Sprinkle with black beans (warmed or room temperature), queso fresco, cilantro and green onions.
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