Shakshuka With Oats Recipe

Shakshuka With Oats Recipe

Shakshuka is a delicious breakfast dish where the eggs are tossed in a spicy tomato sauce and beans. Serve it along with a whole grain toasted bread and salad on the side, it is a perfect one-pot breakfast or even a weeknight dinner.

 

Cooking time
20 min
Preparation time
10 min
Serves
3
5
5
4

foodie_meter

41

Fit Foodie Recipe Score

35

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

The recipe scores better than a regular recipe, because it uses rajma and oats, making it a high protein dish for breakfast.

Ingredients

Ingredients for baked beans
Ingredient with Household Units

  • 1 cup rajma beans
  • 1 teaspoon of Saffola Aura- Refined  Olive & Flaxseed Oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, grated
  • 500 grams of tomatoes, pureed
  • 1 tablespoon honey or more to taste
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon of red chili powder or cayenne pepper
  • Salt to taste
  • Freshly ground pepper to taste

Ingredients for Shakshuka
Ingredient with Household Units

  • 1 recipe of baked beans
  • 3 eggs
  • A small bunch of fresh coriander, finely chopped


How to make Shakshuka With Oats

  • First, start preparing the baked beans. Soak the beans over night for about 8 hours in water. Place the beans in the pressure cooker and cook along with salt, until soft and done.
  • Once the beans are cooked, open the cooker and drain out the excess liquids. Keep aside.
  • Heat oil in a saucepan on medium heat; add in the onions and garlic and give it a light sauté until the onions are tender.
  • Add the tomatoes, honey and the spices and give it a stir.
  • Add in the cooked beans into the tomato gravy. Stir fry the beans until the beans get well coated with the tomatoes.
  • Cover the pan, turn the heat to low and simmer the beans for about 30 minutes.
  • Check the salt and seasoning levels and adjust to suit your taste.
  • Then begin making the Shakshuka. Heat a pan over medium heat. Add the baked beans, oats and the drained water from the beans. Bring it to a brisk boil.
  • Gently break the eggs directly on to the beans and do not mix at all.
  • Lower the flame, cover and allow the entire mixture to slowly cook until the eggs are cooked through.
  • When the eggs are no longer translucent, turn off the flame.
  • Garnish with freshly chopped coriander and serve.

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Comments

Smiling Husband @ Home

Firstly I like the name. "Shakshuka". I wonder what is the origin? Name has a "Upheaval" character & you don't really know what is coming to the table. Very filling. I was not hungry till about 1 pm. after this Shakshuka & 9 am.

Feb 10, 2017

5
Average: 5 (1 vote)
4

Smriti

This recipe sounds excellent.Being a vegetarian I will have to forego the egg part.Bakedbeans are a favorite

Feb 03, 2017

5
Average: 5 (1 vote)
4

Chattopadhyay

I tried it the next day and kids were bowled..scrapped it clean. Thanks for the recipe

Jan 22, 2017

5
Average: 5 (1 vote)
4

Mr.

One glimpse of the photo of the finished recipe and I was totally hooked to try it for my next weekend cooking . And although I used plain oats and fresh grated tomatoes, the end result was a pure delight. and a super hit with my family . Needless to say, after such a heavy breakfast the lunch at around 3 pm was a light affair. WOW and Thanks for providing such a wonderful and healthy recipe!

Dec 19, 2016

5
Average: 5 (1 vote)
4
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