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
Preparation time
10 min



Fit Foodie Recipe Score


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 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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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

Average: 5 (1 vote)


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

Feb 03, 2017

Average: 5 (1 vote)


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

Jan 22, 2017

Average: 5 (1 vote)


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

Average: 5 (1 vote)
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