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
- 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)
- Preheat oven to 175°C. Heat oil over medium heat in a small frying pan.
- 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.
- 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.
- Gently crack eggs into the ‘hollows’ in each ramekin.
- Place oven tray in oven on the middle rack. Bake for 15-20 minutes or until eggs are just set.
- Sprinkle over garnish and serve with crusty bread or warm tortillas with a side of sour cream or plain Greek yoghurt
Marnie 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.