Shakshuka with Oats Recipe – A High Protein Breakfast
Indulge in a delightful and nutritious twist on the classic Middle Eastern dish, Shakshuka, by incorporating hearty oats and protein-rich ingredients, creating a satisfying breakfast that’s perfect for fueling your day. This recipe serves four and brings together flavors that blend seamlessly to offer a comforting meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rajma (Large Kidney Beans) | 1 cup |
| Extra Virgin Olive Oil | 1 teaspoon |
| Onion (finely chopped) | 1 |
| Garlic (grated) | 2 cloves |
| Tomatoes (pureed) | 500 grams |
| Honey | 1 tablespoon (or more to taste) |
| Cumin powder (Jeera) | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Red Chilli powder (or cayenne pepper) | 1/4 teaspoon |
| Salt | To taste |
| Black pepper powder | 1 teaspoon |
| Baked beans | 1 cup |
| Instant Oats (Oatmeal, peppy tomato) | 40 grams |
| Whole Eggs | 3 |
| Coriander (Dhania) Leaves (finely chopped) | 2 sprigs |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~20 g |
| Carbohydrates | ~45 g |
| Fat | ~10 g |
| Fiber | ~12 g |
Instructions
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Soak and Cook the Beans: Begin by soaking the Rajma (kidney beans) overnight in water for about 8 hours. Once soaked, drain and place the beans in a pressure cooker with a pinch of salt. Cook until soft, then drain any excess liquid, reserving it for later use.
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Prepare the Baked Beans: In a saucepan over medium heat, heat the extra virgin olive oil. Add the finely chopped onion and grated garlic, sautéing until the onions are tender and translucent. Stir in the pureed tomatoes, honey, cumin powder, dried oregano, red chili powder, black pepper, and salt. Cook this mixture, allowing it to simmer for a few minutes until well combined.
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Combine Beans with Tomato Gravy: Incorporate the cooked kidney beans into the tomato mixture, stirring until the beans are well coated. Cover the pan, reduce the heat to low, and let it simmer for about 10 minutes to allow the flavors to meld. Adjust seasoning as needed.
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Make the Shakshuka Base: In a skillet over medium heat, combine the baked beans with the instant oats and the reserved cooking liquid from the beans. Bring this mixture to a gentle boil.
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Add the Eggs: Carefully crack the whole eggs directly onto the bubbling bean-oat mixture, ensuring not to mix them in. Lower the heat, cover the skillet, and let it cook gently until the eggs are set to your liking—typically around 5 to 8 minutes.
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Garnish and Serve: Once the eggs are no longer translucent, remove the skillet from heat. Garnish your Shakshuka with freshly chopped coriander leaves for a vibrant finish.
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Serving Suggestions: Serve the Shakshuka with Oats alongside slices of Whole Wheat Rosemary Focaccia Bread for a wholesome breakfast or dinner experience. Pair it with a refreshing Orange Mocktail for a delightful complement.
Enjoy this nutrient-packed dish that not only satisfies your hunger but also provides a fantastic start to your day!
