Shakshuka With Oats Recipe

Shakshula 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
Serves
3
4
1
280
CALORIES
Fit Foodie Index

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 Shakshula 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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