Cuban Black Bean Shakshuka

Cuban inspired version of this one-skillet dish with black beans and sofrito. Shakshuka is a savory Israeli breakfast of poached eggs in a spicy tomato sauce with peppers and onions seasoned with cumin and paprika. Shakshuka is traditionally served with bread or pita on the side and some fresh parsley sprinkled on top. Cuban black bean shakshuka with goat cheese and cilantro is my take on the traditional dish.

The shakshuka black bean sauce came together easily in the skillet with red and green bell peppers, cumin, ground oregano, and plenty of spicy garlic. The aromas of sofrito are a classic Cuban cooking scent and the holy grail for most of our recipes. The scent quickly filled my small apartment and warmed up the cold winter morning.

I added extra tomato sauce to my black beans and vegetable stock to make them saucier than normal. Once the sauce simmered for 15 minutes I made little nests for the eggs and cracked them into the bubbling black beans before baking in a hot oven for 10 minutes. I topped my Cuban black bean shakshuka with globs of goat cheese and fresh cilantro with warm thick-sliced toast on the side. This black bean shakshuka is a great spin on the classic Mediterranean breakfast and perfect for brunch and entertaining.

Cuban Black Bean Shakshuka

  • 1 can low-sodium black beans
  • 1 8 ounce can tomato sauce
  • 1 tbsp olive oil
  • 1/2 red bell pepper julienne
  • 1/2 green bell pepper julienne
  • 1 Spanish onion julienne
  • 3 cloves of garlic julienne
  • 1/2 tsp cumin
  • 1/2 tsp ground oregano
  • 1 bay leaf
  • Salt (easy on the salt since the Goya packet has sodium) and pepper to taste
  • 1/2 cup vegetable stock, chicken stock, or water
  • 1 packet Sazon Goya Sin Achiote (without Annatto)
  • Pinch red pepper flakes (optional)
  • 4-5 eggs
  • Goat cheese crumbles for garnish
  • Fresh cilantro leaves for garnish

Serve with warm, toasted Cuban bread, lime, and sliced avocado or sliced banana on the side.

Preheat your oven to 400F. Dice or julienne your onions, both bell peppers, and garlic for the sofrito. Add olive oil to a hot cast-iron skillet and sautee until translucent. Add the garlic. Next add the tomato sauce and let simmer and bubble for a few minutes on low to medium heat. Add the cumin, oregano, bay leaf, salt, pepper, and sazon goya seasoning packet. Stir well and add the can of undrained black beans. Stir and add a half cup of vegetable stock, chicken stock, or water. Let the sauce simmer for 15 minutes.

Make little indentations in the sauce to crack the eggs into. Once you have cracked the eggs into the black bean sauce bake the Cuban black bean shakshuka in the oven until the eggs are set to your liking, about 7 to 10 minutes. I like my eggs to be on the runny side so I put then in the oven for 8 minutes. Enjoy this black bean shakshuka with warm toasty Cuban bread and sliced avocado or even some banana. This one-skillet dish can be made easily for brunch or with left over black beans. Enjoy!

 

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Cilantro Garlic Sauce

Freshly-washed-cilantro-without-stems-and-chopped-is-best-for-cilantro-garlic-sauce

Pollo Tropical got me addicted to cilantro garlic sauce. This place is a Hispanic fast food mecca in South Florida- easy take-out like the home cooking your abuela made. Chicken, pork, maduros, tostones, white rice, sopa de pollo, yuca frita (and have we mentioned the cilantro garlic sauce!?!) are all authentic and Cuban. My mom is a power business woman so when I was growing up she would often get us Pollo Tropical on the way home from guitar lessons, swim practice, or soccer games. I grew up eating this stuff and crave it; my love for Pollo Tropical is close to my passion for Publix Subs.

Fresh-garlic-for-cilantro-garlic-sauceFresh-ingredients-for-a-simple-recipe-pollo-tropical-cilantro-garlic-sauceMash-the-garlic-and-olive-oil-together-for-the-cilantro-garlic-sauce

I made cilantro garlic sauce and yuca frita for a post I did over a year ago. This single post has been by far my post popular post and drives the most traffic to this site. The fanaticism behind Pollo Tropical’s cilantro garlic sauce is no joke people. So I decided to test out the very best variations to make sure my recipe was just right. Based on my research, I have to modify my previous recipe. I tested the sauce with mayonnaise, yogurt, and sour cream, and I also did variations with two, three, and four garlic cloves to test the impact on flavor. As I tried out different recipes I also realized the freshness of the garlic impacted the flavor. Older garlic can tend to have a sharper and spicier flavor than fresh cloves- I prefer the fresh and lighter taste.

Cilantro-Garlic-Sauce-is-blended-and-ready-to-go

After trying to make the cilantro garlic sauce with mayonnaise, Greek yogurt, and sour cream I decided I like sour cream the best, but hey you do you and make it according to your palate. Greek yogurt is the thickest of the three and the mayonnaise has that distinct underlying egg flavor. Cilantro garlic sauce is a great condiment for tostones, chips, tacos, yuca frita, burritos, and even crudites.

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 Cilantro Garlic Sauce

  • 12 oz sour cream (or Greek yogurt or mayonnaise in any combination)
  • 2-3 garlic cloves
  • 1 bunch cilantro, stems removed, chopped
  • 3 tbsp olive oil
  • Juice of 1 lime (about 1 tbsp)
  • 1/8 tsp cayenne (optional)
  • Salt to taste

Remove the stems from the cilantro and wash it well in cold water. Cilantro can have gritty sand on the leaves so make sure to rinse well. Dry the cilantro using a salad spinner or I usually roll it up in several paper towel sheets and place it in the refrigerator while I prep everything else. Muddle the garlic and olive oil together with a mortar and pestle. Although you will be using a food processor, I think this step really infuses the garlic and oil together helping to smooth the taste of the garlic in the sauce.

Muddle-the-garlic-and-olive-oil-into-a-fragrant-paste-for-the-cilantro-garlic-sauceCilantro-garlic-sauce-ingredientsBlend-the-cilantro-garlic-sauce-in-the-food-processor-until-smoot

Mix the lime, salt, and cayenne into the garlic oil and then pour into the food processor with the chopped cilantro and sour cream. Pulse the cilantro garlic sauce until it is smooth and creamy. Taste the sauce to determine if it needs more citrus or salt. I have found that it can become very salty very quickly so err on the side of caution. Serve the cilantro garlic sauce with yuca frita, French fries, tostones, fajitas, chips, mariquitas, or with tacos, on bowls… at this point the possibilities are endless.

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