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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Roasted Potato and Egg Skillet

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Roasted heirloom potato and egg skillet with chopped bacon, onions, and fresh herbs makes an easy oven-roasted breakfast. Breakfast is my favorite meal of the day, followed by dessert in close second. I’m always looking for ways to avoid doing lots of dishes, so I have found different inspirations to bake my breakfast all in one skillet. Doing the dishes is overrated, and I still am not lucky enough to have a dishwasher in my 1926 apartment, whose kitchen is sadly not updated. Alas, I have found ways around this troubling situation, and my roasted potato and egg skillet is a delicious creation borne out of necessity (and a hatred of sudsy dishes).

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Heirloom and fingerling potatoes have beautiful color and are more tender than their larger varieties. They impress on the plate and make an ordinary breakfast of eggs and potatoes look extraordinary. Once the colorful bouquet of potatoes was fork tender and the bacon crisp, I added a fresh sprinkling of rosemary before cracking 3 large eggs into the cast-iron skillet.

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After baking for a little while longer the whites were cooked medium and the golden yolks kept a soft wobbly center- perfect for dipping the crunchy heirloom potatoes. If I had cooked all the parts on the stove-top I would’ve had to use a pan for the bacon, another for the potatoes, and yet another for the eggs. This roasted heirloom potato and egg skillet is easy, delicious, and a one-skillet wonder.

      i-love-breakfast Roasted Heirloom Potato and Egg Skillet 6-8 small heirloom potatoes, scrubbed and diced 2-3 strips bacon chopped ½ onion diced One sprig rosemary diced 3 eggs Parsley and chives for garnish Salt and pepper to taste

Preheat the oven to 350. Dice the potatoes, bacon, and onions. Place in a cast-iron skillet and season with salt and pepper to taste. I chose not to add olive oil or butter because the fat from the bacon would give the potatoes and onions grease for roasting. You can choose to add some oil or butter if you like, but I don’t think it is necessary. Roast in the oven for 10-15 minutes. Take out of the oven to likely mix the ingredients and coat everything in the bacon fat. Continue to roast in the oven for 10-15 more minutes or until the potatoes are fork tender.

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While the potatoes, bacon, and onions are roasting finely chop the rosemary. When they are cooked through sprinkle the rosemary in the skillet and stir. Create 3 little pockets for the eggs. Crack the eggs into the pockets and put back in the oven for 8-10 minutes.

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Leave the eggs in the oven a little longer if you prefer a firmer yolk. Remove the potato and egg skillet and sprinkle with chopped parsley and chives. Breakfast is served!

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