Mexican inspired shakshuka eggs with beans – Your go to nutritious quick dinner!

Shakshuka eggs

We know eggs are a powerhouse of nutrients but sometimes they need to be jazzed up a little for the kids, and this Mexican-inspired shakshuka eggs with beans really hits the spot during the cooler months!

Shakshuka is a Middle Eastern dish of eggs baked in a tomato-based sauce, usually spiced with cumin. The shakshuka eggs with beans expands on the cumin to create a unique Mexican flavour that most kids will already be familiar with if they’re big fans of nachos and tacos!

This kid-friendly baked eggs dish is not only warm and nourishing, but also incredibly versatile. Serve it before school for a nutritious start to the day, in the thermos for a hot school lunch, or an easy dinner when you’ve forgotten to plan something.

Shakshuka eggs with beans is a wonderful recipe to get the kids help you in the kitchen cooking.  Take a look at the fabulous products in our Shop so your kids can join in the fun!

Mexican inspired shakshuka eggs with beans

Ingredients

  • 2 tablespoons of pure olive oil
  • 1/2 brown onion, finely chopped
  • 1/3 cup of baby spinach, finely chopped
  • 1/2 cup of tinned black beans, drained and rinsed thoroughly
  • 1 teaspoon of garlic powder
  • 1 teaspoon of sweet paprika
  • 1/4 teaspoon of dried oregano
  • 1 teaspoon of ground cumin seeds
  • 1/4 teaspoon of onion powder
  • 1 teaspoon of sea salt
  • 1 cup of passata
  • 8 eggs
  • 1 teaspoon of brown sugar
  • Finely chopped coriander and spring onions to garnish (optional)

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Method

  1. Preheat oven to 175°C. Heat oil over medium heat in a small frying pan.
  2. Add the onion to the pan and cook, stirring, for 4 minutes. Stir in the baby spinach, black beans and spices and allow to cook for 1 minute. Add the passata and brown sugar and mix well. Reduce heat to low and simmer for 5 minutes.
  3. Place 4 large ramekins on an oven tray and divide the bean mixture between them evenly. Using the back of a spoon, make two ‘hollow’ spaces in each ramekin.
  4. Gently crack eggs into the ‘hollows’ in each ramekin.
  5. Place oven tray in oven on the middle rack. Bake for 15-20 minutes or until eggs are just set.
  6. Sprinkle over garnish and serve with crusty bread or warm tortillas with a side of sour cream or plain Greek yoghurt

Looking for more winter warmers?  Check out our Quinoa Con Carne or Lentil Bolognese!

Marnie Bergan Lunchbox LandMarnie is the Founder of Lunchbox Land as well as being Aussie mum to a veggie-loving primary-schooler and a veggie-hating pre-schooler. Marnie created Lunchbox Land to provide lunchbox inspiration, kids nutrition advice, back-to-school guides and healthier lunchbox recipes for healthier kids.

 

 

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