The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican-style Beef Shakshuka with Black Beans, Avocado Salsa & Gooey Egg
We’ve taken shakshuka and given it a Mexican-inspired spin. This version uses flavourful British beef, black beans and classic eggs. Topped with zesty lime & avocado salsa, spring onions and fresh chilli for fiery flavour.
High protein
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 1 unwaxed lime
- 1 avocado
- 1 spring onion
- 1 chilli
- 1 handful of fresh coriander
- 2 egg (Eggs)
- 200g passata (tomatoes, salt, citric acid)
- 1 tsp smoked paprika
- 280g beef mince (british beef mince (10% fat))
- 1 pepper
- 230g black beans (Rehydrated black beans, water, salt.)
- 1 onion
Nutritional Information
Calories: 728
Protein: 50g
Carbs: 46g
Fat: 43g
Ingredients
- 10g beef stock powder (use half) (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 1 handful of fresh coriander (use half)
- 1 spring onion (use half)
- 1 avocado (use half)
- 1 pepper (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 2 egg (Eggs)
- 1 chilli (use half)
- 140g beef mince (british beef mince (10% fat))
- 1 onion (use half)
- 1 tsp smoked paprika (use half)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 781
Protein: 55g
Carbs: 46g
Fat: 46g
Mexican-style Beef Shakshuka with Black Beans, Avocado Salsa & Gooey Egg
We’ve taken shakshuka and given it a Mexican-inspired spin. This version uses flavourful British beef, black beans and classic eggs. Topped with zesty lime & avocado salsa, spring onions and fresh chilli for fiery flavour.
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Cooking Instructions
Before you start
- Pull out a large lidded frying pan, a small bowl, a sieve & a measuring jug
Soften the veg
- Finely dice the onion and pepper. Drain and rinse the beans
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 2-3 mins, until softened
Simmer simmer
- Add the beef and paprika to the veg pan, then cook for another 7 mins, breaking up the mince with a wooden spoon. Season with salt and pepper
- Stir in the passata, beans, stock and 150ml hot water (75ml for 1 person). Bring to a boil and simmer for 4-5 mins, until thickened
Finish the shakshuka
- Using a spoon, create 2 wells in the shakshuka mixture
- Crack an egg into each well, then cover the pan with a lid. Simmer for a final 6-8 mins, until the whites are set and the yolks are runny
Make the avocado salsa
- Finely chop the coriander. Deseed and finely slice the chilli. Thinly slice the spring onion. Dice the avocado into 1cm chunks. Quarter the lime
- Add the avocado, spring onion, coriander and chilli (for those who'd like the heat) to the small bowl, then squeeze in the juice from 2 lime wedges. Add 1 tsp oil, season with salt and pepper, then mix well
Plate up
- Share the shakshuka between bowls, topped with the avocado salsa. Garnish with the remaining lime wedges
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