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!