There’s a delightful fusion happening in my kitchen every time I make Kimchi and Beans Shakshuka. This dish is not just a meal; it’s an experience that brings together the bold flavors of kimchi and the comforting essence of shakshuka—a traditional Middle Eastern favorite. On busy weeknights, when I crave a hearty yet effortless dinner, this recipe never fails to impress.
Picture this: succulent eggs nestled in a rich, spicy sauce, bursting with the umami goodness of kimchi and the earthy richness of black beans. The first time I served this to friends, their eyes widened in anticipation, and those who thought they didn’t like kimchi were utterly converted. With minimal prep and a mere 30 minutes of cooking, this shakshuka becomes a vibrant centerpiece that pairs beautifully with crusty bread, perfect for scooping up every delicious bite.
So, whether you’re looking to spice up a dull weeknight or impress your next dinner guests, let’s dive into this mouthwatering recipe that beautifully marries comfort and excitement in every spoonful!
Why You'll Love This Kimchi and Beans Shakshuka
- This Kimchi and Beans Shakshuka is incredibly easy to prepare, making it a perfect choice for busy weeknights.
- The bold and unique flavors of kimchi paired with hearty black beans create a deliciously satisfying dish that everyone will rave about.
- Its vibrant colors and enticing aroma make it a visually stunning centerpiece for any meal, sure to impress your guests.
- Plus, it only takes 30 minutes to whip up, allowing you to enjoy a flavorful, homemade meal without spending hours in the kitchen.
Kimchi and Beans Shakshuka Ingredients
• Get ready to create a flavor explosion!
For the Shakshuka Base
- Olive oil – A key for sautéing, it adds richness and depth to your dish.
- Onion (diced) – Brings sweetness and balance to the dish.
- Bell pepper (diced, any color) – Adds a pop of color and a slight crunch.
- Garlic (minced) – Infuses the dish with aromatic goodness.
- Kimchi (chopped, plus extra for garnish) – Provides a spicy, tangy kick that elevates the flavors.
- Diced tomatoes (with juices) – Adds a rich, savory base for the shakshuka.
- Black beans (drained and rinsed) – Contributes protein and creaminess to the dish.
- Smoked paprika – Delivers a warm smokiness that enhances the overall flavor.
- Ground cumin – Complements the spices and adds earthy notes.
- Salt and pepper (to taste) – Essential for bringing all the flavors together.
For the Eggs
- Large eggs – The star of the shakshuka that brings everything together; use 4–6 depending on your appetite!
For Garnish
- Fresh cilantro or parsley – Adds freshness and brightness to finish your dish.
- Crusty bread (for serving, optional) – Perfect for dipping into the savory sauce and yolky goodness.
How to Make Kimchi and Beans Shakshuka
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Heat the Oil: In a large skillet, warm the olive oil over medium heat until shimmering. This will set the stage for your aromatic base to shine.
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Sauté the Veggies: Add the diced onion and bell pepper. Sauté for 5–7 minutes until softened and starting to caramelize, bringing out their natural sweetness.
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Add Aromatics: Stir in the minced garlic and chopped kimchi, cooking for another 2–3 minutes until fragrant and vibrant. Your kitchen will start to smell incredible!
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Combine Ingredients: Pour in the diced tomatoes with their juices, black beans, smoked paprika, ground cumin, salt, and pepper. Stir well to mix everything up and create a flavor-packed sauce.
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Simmer Together: Let the mixture simmer for 5–7 minutes, allowing the flavors to meld and the sauce to thicken slightly, turning into a luscious base.
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Create Wells: Using a spoon, create small wells in the shakshuka mixture. This is where the eggs will nestle in, so make them just the right size!
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Add the Eggs: Crack an egg into each well. Cover the skillet and cook for 5–7 minutes, or until the egg whites are set and the yolks reach your preferred doneness, making for a perfect runny center.
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Garnish and Serve: Remove the skillet from heat and garnish with fresh cilantro or parsley, and a bit more kimchi if you like.
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Enjoy Hot: Serve hot straight from the skillet, with crusty bread on the side for dipping in that glorious sauce!
Optional: Sprinkle with a bit of chili flakes for an extra kick.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Kimchi and Beans Shakshuka are perfect for busy home cooks who crave a hearty meal without the last-minute rush! You can prepare the shakshuka base (onions, peppers, garlic, kimchi, tomatoes, and beans) up to 3 days in advance. Simply sauté all the veggies and add the kimchi, tomatoes, black beans, and spices, letting it cool before transferring it to an airtight container in the fridge. To maintain the flavors and textures, be sure to store it tightly. When you’re ready to enjoy, reheat the mixture in a skillet, create wells for the eggs, and cook them as desired. You’ll have a delicious, homemade dish ready to serve with minimal effort!
How to Store and Freeze Kimchi and Beans Shakshuka
Room Temperature: Enjoy your Kimchi and Beans Shakshuka hot right from the skillet! If left out, it can stay at room temperature for only about 2 hours.
Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
Freezer: For longer storage, freeze individual portions in airtight containers or freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy, reheat on the stove over low heat, adding a splash of water or broth to prevent drying out. Serve hot with fresh bread!
Kimchi and Beans Shakshuka Variations
Customize your Kimchi and Beans Shakshuka to suit your taste buds and dietary preferences while keeping it deliciously vibrant!
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Vegetarian Delight: Substitute black beans with chickpeas for a different texture and added nuttiness. They absorb flavors beautifully while keeping the dish hearty.
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Spicy Kick: Add a finely chopped jalapeño or a sprinkle of red pepper flakes for an extra layer of heat that livens up every bite.
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Cheesy Goodness: Top your shakshuka with crumbled feta or shredded cheddar before serving for a creamy, salty contrast that melts into the warm sauce.
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Herb Infusion: Mix in fresh basil or mint alongside the cilantro for a refreshing twist that will lighten the dish and add a burst of aromatic flavor.
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Sweet Potato Swap: Dice and roast sweet potatoes instead of bell peppers for a subtly sweet addition that pairs beautifully with the spiciness of kimchi and the richness of eggs.
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Breakfast Boost: Crack the eggs into a nest of sautéed spinach or kale for an extra nutrient kick, making for a powerhouse breakfast or brunch option.
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Keto-Friendly: Skip the beans altogether and replace them with sautéed mushrooms for a low-carb, earthy flavor that still provides that comforting feel.
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Baked Version: After adding the eggs, transfer the skillet to a preheated oven at 375°F (190°C) for a few minutes to bake, creating a lovely crust on top while ensuring perfectly cooked yolks.
What to Serve with Kimchi and Beans Shakshuka?
There’s nothing quite like a vibrant meal that celebrates diverse flavors and warms your heart!
- Crusty Bread: Ideal for dipping, it soaks up the rich shakshuka sauce and enhances the overall experience.
- Fresh Salad: Crisp greens with a light vinaigrette add a refreshing contrast, balancing the hearty and spicy shakshuka.
- Feta Cheese: Crumbled on top, it brings a creamy tanginess that beautifully complements the bold flavors.
- Avocado Slices: Creamy avocado provides a soothing texture and richness, creating harmony in every bite.
- Roasted Potatoes: Crispy, seasoned potatoes lend a delightful crunch and make this meal even more satisfying.
- Spicy Sausages: Add sautéed sausage for a meaty option; the spices will elevate the dish to another level.
- Cilantro Lime Rice: Fluffy rice infused with lime and cilantro offers a zesty element that pairs wonderfully with the dish.
- Chilled White Wine: A glass of crisp, chilled white wine — perhaps a Sauvignon Blanc — complements the spice and adds elegance.
- Fruit Tart: A light, tangy dessert like a fruit tart can provide a sweet finish that contrasts beautifully with the savory shakshuka.
Chef's Helpful Tips
- For a perfect Kimchi and Beans Shakshuka, make sure to sauté the onion and bell pepper until they are nicely caramelized to enhance their natural sweetness.
- Be cautious not to overcook the garlic, as it can become bitter if browned too much; add it just before the kimchi for the best flavor.
- When creating wells for the eggs, ensure they are deep enough so the eggs stay nestled and cook evenly without spilling over.
- Keep an eye on the egg whites while cooking; they should be set but the yolks can remain runny for that delightful texture.
Kimchi and Beans Shakshuka Recipe FAQs
What type of kimchi should I use for this recipe?
Absolutely! I recommend using a well-fermented kimchi for its punchy flavors, as it enhances the dish immensely. Look for varieties that include napa cabbage and radish, which balance well with the other ingredients. If you prefer milder flavors, opt for milder kimchi options!
How should I store leftover Kimchi and Beans Shakshuka?
To keep your delicious shakshuka fresh, store any leftovers in an airtight container in the fridge for up to 3 days. Make sure it has cooled down to room temperature before sealing. When you’re ready to enjoy, just reheat gently on the stovetop or in the microwave until warmed through!
Can I freeze Kimchi and Beans Shakshuka?
Yes, you can freeze it! For the best results, freeze individual portions in airtight containers or freezer bags for up to 2 months. To reheat, simply thaw the night before in the fridge. When ready to eat, warm it on the stove over low heat, adding a splash of water or broth if needed to prevent it from drying out.
What should I do if my eggs overcook in the shakshuka?
If you find that your eggs have overcooked, don’t worry! Just set the skillet aside and let it cool for a few minutes—then add a splash of warm broth or water to the pan. This will help rehydrate the dish a bit. Alternatively, you can mix the eggs directly into the shakshuka for a more scrambled style if you prefer.
Is this recipe suitable for people with egg allergies?
If you’re looking for an egg-free alternative, I suggest using silken tofu instead! Crumble it and gently stir it into the shakshuka base just before serving. It’ll soak up the delicious flavors while providing a protein boost. Just make sure to cook the tofu until heated through.
How can I make this dish spicier?
To amp up the heat in your Kimchi and Beans Shakshuka, simply add some crushed red pepper flakes or finely chopped fresh chilies when you add the spices. Adjust to taste, and remember that you can always start with a small amount—very! You can always add more if you like a fiery kick.
Kimchi and Beans Shakshuka
Ingredients
- 2 tablespoons Olive oil A key for sautéing, it adds richness and depth.
- 1 medium Onion (diced) Brings sweetness and balance.
- 1 medium Bell pepper (diced, any color) Adds color and a slight crunch.
- 3 cloves Garlic (minced) Infuses the dish with aromatic goodness.
- 1 cup Kimchi (chopped, plus extra for garnish) Provides a spicy, tangy kick.
- 1 can Diced tomatoes (with juices) Adds a rich, savory base.
- 1 can Black beans (drained and rinsed) Contributes protein and creaminess.
- 1 teaspoon Smoked paprika Delivers a warm smokiness.
- 1 teaspoon Ground cumin Complements the spices.
- to taste Salt and pepper Essential for flavor.
- 4-6 large Eggs The star of the shakshuka; adjust quantity based on appetite.
- to taste Fresh cilantro or parsley Adds freshness and brightness.
- 1 loaf Crusty bread (for serving, optional) Perfect for dipping into the sauce.
Method
- Heat the Oil: In a large skillet, warm the olive oil over medium heat until shimmering.
- Sauté the Veggies: Add the diced onion and bell pepper. Sauté for 5–7 minutes until softened.
- Add Aromatics: Stir in the minced garlic and chopped kimchi, cooking for 2–3 minutes until fragrant.
- Combine Ingredients: Pour in the diced tomatoes, black beans, smoked paprika, ground cumin, salt, and pepper. Stir well.
- Simmer Together: Let the mixture simmer for 5–7 minutes, allowing flavors to meld.
- Create Wells: Using a spoon, create small wells in the shakshuka mixture for the eggs.
- Add the Eggs: Crack an egg into each well. Cover and cook for 5–7 minutes until egg whites are set.
- Garnish and Serve: Remove from heat and garnish with fresh cilantro or parsley.
- Enjoy Hot: Serve hot straight from the skillet, with crusty bread.
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