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Kidney Beans Cheesy Shakshouka

Raina Talukder
0 minutes
Prep Time
12 minutes
Cook Time
4 People
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ABOUT Kidney Beans Cheesy Shakshouka RECIPE

My own little twist to my love for Israeli food!

Recipe Tags

  • Non-veg
  • Tiffin Recipes
  • Fusion
  • Sauteeing
  • Breakfast and Brunch
  • Diabetes

Ingredients Serving: 4

  1. 300 gms kidney beans soaked and bolied
  2. 4 medium sized tomatoes finely chopped
  3. 2 bell peppers chopped
  4. 2 large onions chopped
  5. 4 eggs
  6. 5-6 processed cheese slices/ 1 cup grated cheese
  7. 2 tsp red chilli flakes
  8. 2 tsp oregano
  9. 1 tsp cumin powder
  10. 1/2 tsp red chilli powder
  11. 6 garlic cloves finely chopped
  12. 1 tbsp vegetable oil
  13. Black pepper powder to taste
  14. Salt to taste


  1. Heat the oil in large pot. Add the chopped onions and garlic. Saute till translucent.
  2. Add the chopped bell peppers. Saute for 2 minutes on high flame.
  3. Add the chopped tomatoes. Stir fry for a minute. Add the cumin and chilli powder. Cover and cook till the tomatoes soften.
  4. Add the boiled kidney beans. Cover and cook till the beans cook through and the masala coats the kidney beans.
  5. Add salt to taste.
  6. Add a tsp each of chilli flakes and oregano. Mix well.
  7. Add the eggs. Do not scramble or beat the eggs. Simply let them sit in the gravy. Let the eggs cook for a minute. I like my eggs runny. You can cook them for longer to suit your palate.
  8. Sprinkle a little salt and black pepper on top of the egg yolks.
  9. Place the cheese slices on top of the Shakshouka. Or you can sprinkle grated cheese all over. Make sure the cheese coats the entire mixture.
  10. Cover for a minute or two till the cheese melts. Sprinkle the remaining chilli flakes and oregano. Serve with well toasted bread.

Reviews (2)  

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Tripti Singh
Tripti Singh   Sep-22-2016

Sujata Limbu
Sujata Limbu   Aug-18-2015

lovely dish! something new to try :D

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