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!


Balsamic Brussels Sprouts with Goat Cheese


Brussels sprouts braised in balsamic vinegar and brown sugar topped with creamy goat cheese makes for a simple and flavorful side dish. The soft and tangy goat cheese will perfectly complement the sweet vinegary glazed sprouts. I love Brussels sprouts, but I am tired of dining out and ordering Brussels sprouts only to find that they are doused in soy and oil or sprinkled with loads of bacon and you guessed it- more oil.


The air filled with the scent of balsamic vinegar as it steamed up from the hot pot, bubbling around the seared Brussels sprouts. Braise the tiny cabbages until al dente with onion, brown sugar, balsamic vinegar, and water. Top with goat cheese when finished and- BAM! Your taste buds will be treated to an explosion of flavor and deliciousness. Balsamic Brussels sprouts with goat cheese makes for a great side dish for the holidays, or you can enjoy them for dinner paired with grilled pork chops and a nice glass of wine.


Braised Balsamic Brussels Sprouts with Goat Cheese

Serves 4

  • 1 to 1 ½ pounds Brussels sprouts
  • 2 tablespoons olive oil
  • 1 cup water
  • ¼ cup balsamic vinegar
  • 1 small onion, halved and thinly sliced
  • 2 tablespoons dark brown sugar
  • Goat cheese for garnish
  • Salt and pepper

Trim and halve the Brussels sprouts. Heat the olive oil in a cast iron pot over medium to high heat. I used my Fontignac cast iron dutch oven. You want the pot to be hot to sear the sprouts and get some nice brown color on both sides. I did this in two batches as to not overcrowd and steam the sprouts instead. Set the sprouts aside and toss the sliced onions in to cook for 3-4 minutes (when I made this recipe I used diced white onions, but I decided thinly sliced onions would have been more optimal!).


Add the Brussels sprouts back in and pour in the balsamic vinegar first. The vinegar should steam and bubble. Add the water, brown sugar, and some salt and pepper. Stir and scrape up of the brown goodness from the bottom of the pot.


Reduce the heat to 3-4 and cook for 15 minutes or until reduced. If the liquid is taking too long to reduce then turn the heat on high. Top with creamy goat cheese and enjoy! The goat cheese will melt and soften the sweet balsamic glaze. Balsamic Brussels sprouts are an easy fall side dish that can be made in advance for a holiday or dinner party, simply top with the goat cheese after reheating.