Shakshuka With Oats Recipe-A High Protein Breakfast

A delicious breakfast where the eggs are cooked in a spicy tomato sauce.It makes a hearty meal with eggs cooked into the beans and oats, making it a perfect one-pot breakfast or a weeknight dinner.

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Archana Doshi
Shakshuka With Oats Recipe-A High Protein Breakfast
358 ratings.

Shakshuka with Oats recipe is a delicious breakfast where the eggs are cooked in a spicy tomato sauce. It makes a hearty meal with eggs cooked into the beans and oats, making it a perfect one-pot breakfast or a weeknight dinner.

Serve the Shakshuka with a whole grain toasted bread or a Whole Wheat Rosemary Focaccia Bread Recipe by the side for a wholesome breakfast or dinner. You can also pair it up with a nice refreshing drink like Orange Mocktail Recipe

If you like recipes with eggs, then you must try out some of our favorites : 

  1. Boiled Egg White Sandwich Recipe
  2. Egg White Omelette Recipe with Spinach
  3. Broccoli Egg Bhurji Recipe
  4. Kerala Style Rich Creamy Egg Cashew Curry Recipe
  5. Egg Butter Masala Recipe

Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

4 Servings

Ingredients

    Ingredients for Beans & Oats
  • 1 cup Rajma (Large Kidney Beans)
  • 1 teaspoon Olive Oil
  • 1 Onion , finely chopped
  • 2 cloves Garlic , grated
  • 500 grams Tomatoes , pureed
  • 1 tablespoon Honey , or more to taste
  • 1 teaspoon Cumin (Jeera) powder
  • 1 teaspoon Dried oregano
  • 1/4 teaspoon Red chilli powder , or cayenne pepper
  • Salt , to taste
  • 1 teaspoon Black pepper powder , to taste
  • Ingredients for Shakshuka
  • 1 cup Baked beans
  • 40 grams Instant Oats (Oatmeal) , peppy tomato
  • 3 Whole Eggs
  • 2 sprig Coriander (Dhania) Leaves , finely chopped

How to make Shakshuka With Oats Recipe-A High Protein Breakfast

  1. To begin making the Shakshuka with oats recipes, we will first 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.

  2. Once the beans are cooked, open the cooker and drain out the excess liquids. You store this liquid and use it in the vegetable stock or risotto.

  3. Our next step is to spice it up to make the baked beans.

  4. 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.

  5. Add in the cooked drained 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 until you noticed the beans are well coated with the spices and tomatoes. Check the salt and seasoning levels and adjust to suit your taste.

  6. In the next step, we will proceed to make the Shakshuka. Heat a skillet pan over medium heat. Add the baked beans, oats and the drained water from the beans. Bring it to a brisk boil.

  7. Gently break the four 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.

  8. When the eggs are no longer translucent, turn off the flame and garnish with freshly chopped coriander and serve.

  9. Serve the Shakshuka with a whole grain toasted bread or a Whole Wheat Rosemary Focaccia Bread Recipe by the side for a wholesome breakfast or dinner. You can also pair it up with a nice refreshing drink like Orange Mocktail Recipe.

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Last Modified On Wednesday, 27 June 2018 15:45
     
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