Shakshuka With Oats Recipe – A High Protein Breakfast
Shakshuka with oats is a comforting, wholesome breakfast that combines the rich, spicy flavors of traditional shakshuka with the hearty nutrition of oats and beans. Eggs are gently poached in a tomato-based sauce flavored with warming spices, baked beans, and oats, resulting in a one-pot meal that is both protein-rich and satisfying. This dish is not just for breakfast; it’s perfect as a light dinner too.
Recipe Details
- Cuisine: Middle Eastern
- Course: World Breakfast
- Diet: Eggetarian
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Ingredients
For Beans and Oats
| Ingredients | Quantity |
|---|---|
| Rajma (Large Kidney Beans) | 1 cup (soaked overnight) |
| Extra Virgin Olive Oil | 1 teaspoon |
| Onion, finely chopped | 1 medium |
| Garlic, grated | 2 cloves |
| Tomatoes, pureed | 500 grams |
| Honey | 1 tablespoon (adjust to taste) |
| Cumin Powder (Jeera) | 1 teaspoon |
| Dried Oregano | 1 teaspoon |
| Red Chilli Powder (or Cayenne) | 1/4 teaspoon |
| Salt | To taste |
| Black Pepper Powder | 1 teaspoon (adjust to taste) |
For Shakshuka
| Ingredients | Quantity |
|---|---|
| Baked Beans | 1 cup |
| Instant Oats (Oatmeal), peppy tomato | 40 grams |
| Whole Eggs | 3 |
| Coriander (Dhania) Leaves | 2 sprigs, finely chopped |
Instructions
Step 1: Cooking the Beans
- Start by soaking the rajma (large kidney beans) overnight for about 8 hours.
- Place the soaked beans in a pressure cooker, add salt, and cook until soft and tender. If you are unsure about cooking pulses, follow a reliable pressure-cooking guide to achieve the perfect texture.
- Once the beans are cooked, open the pressure cooker and drain the excess liquid into a bowl. Keep this reserved liquid aside for later use.
Step 2: Preparing the Spicy Beans
- Heat a teaspoon of extra virgin olive oil in a heavy-bottomed saucepan over medium heat.
- Add the finely chopped onions and grated garlic to the hot oil. Sauté the mixture until the onions soften and turn translucent.
- Pour in the pureed tomatoes and stir well. Add the honey, cumin powder, dried oregano, red chilli powder, salt, and black pepper powder to the tomato mixture. Stir to combine and allow the flavors to meld together.
- Add the cooked kidney beans to the tomato sauce and toss well until the beans are evenly coated.
- Reduce the heat to low, cover the pan, and allow the beans to simmer for about 10 minutes. Stir occasionally to prevent sticking. Adjust the seasoning as needed.
Step 3: Making the Shakshuka
- Heat a large skillet or pan over medium heat. Add the prepared baked beans to the skillet along with the instant oats. Stir in the reserved drained liquid from the beans to achieve a rich, thick consistency.
- Bring the mixture to a gentle boil. Spread it evenly across the skillet to create a smooth base.
- Carefully crack the whole eggs directly on top of the beans and oats mixture. Ensure you do not stir or mix the eggs into the sauce. Let them remain intact to poach perfectly.
- Lower the heat to a gentle simmer and cover the skillet with a lid. Allow the eggs to cook slowly until the whites are set and the yolks remain slightly runny. This process should take about 5-7 minutes, depending on your desired egg consistency.
- Once the eggs are done, turn off the heat and garnish the shakshuka generously with freshly chopped coriander leaves.
Serving Suggestions
Serve this delightful Shakshuka with Oats with freshly baked Whole Wheat Rosemary Focaccia Bread for a wholesome and fulfilling meal. Pair it with a refreshing beverage like an Orange Mocktail for a complete breakfast experience. If serving for dinner, consider adding a crisp green salad on the side for added freshness.
Why You’ll Love This Recipe
- High in Protein: A fantastic combination of eggs, kidney beans, and oats makes this dish a high-protein powerhouse.
- Nutrient-Rich: With fiber-rich oats and nutrient-dense beans, it’s a balanced meal perfect for maintaining energy throughout the day.
- One-Pot Wonder: Minimal clean-up with maximum flavor – ideal for busy mornings or easy weeknight dinners.
- Customizable: Adjust the spices, eggs, or beans based on your taste preferences. Add bell peppers, spinach, or zucchini for an extra nutritional boost.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 18 g |
| Carbohydrates | 35 g |
| Fat | 10 g |
| Fiber | 9 g |
| Sodium | 460 mg |
Note: Nutritional values may vary based on the specific ingredients and serving sizes used.
Tips and Variations
- Add Vegetables: To enhance the flavor and nutritional value, toss in bell peppers, spinach, mushrooms, or zucchini. Sauté them with the onions for added texture.
- Cheesy Delight: Sprinkle some feta cheese, grated parmesan, or cheddar over the shakshuka just before serving. The melted cheese adds richness and a creamy finish.
- Spice It Up: If you prefer a spicy version, add finely chopped green chilies or increase the amount of red chilli powder. A dash of paprika can also provide a smoky touch.
- Oat Options: Use rolled oats instead of instant oats for a more rustic texture. Ensure you adjust the cooking time to allow them to soften.
- Herb Variations: Experiment with fresh herbs like parsley, mint, or thyme for a refreshing twist.
Conclusion
This Shakshuka with Oats recipe is an irresistible fusion of traditional Middle Eastern flavors with a nutritious twist of oats and beans. Whether you are looking for a hearty breakfast, a brunch option, or a light yet satisfying dinner, this dish is sure to become a favorite. Serve it warm, scoop up the sauce and poached eggs with crusty bread, and enjoy the wholesome goodness in every bite.
