Serves 2
25 min
Baked Bean Shakshuka
Recipe GLPR8276e0d5f084e6
A comforting Middle Eastern-inspired dish combining sautéed onions and red peppers infused with warm spices, nestled with tender baked beans, topped with perfectly cooked eggs. The runny yolks create a rich sauce for soaking up with toast.
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Ingredients
2 tablespoons olive oil
½ onion, thinly sliced
½ red bell pepper, deseeded and thinly sliced
½ teaspoon ground cumin
pinch Good pinch of dried chilli flakes
1 (400g) tin baked beans
2 large free-range eggs
30g grated Cheddar cheese, optional
Directions
Heat the olive oil in a large frying pan over medium heat. Add the sliced onion and red pepper, then reduce the heat to low. Sauté gently for about 5 minutes, stirring regularly with a wooden spoon, until both vegetables are soft and lightly golden at the edges.
Sprinkle the ground cumin and chilli flakes over the vegetables and stir constantly for 20–30 seconds until fragrant. Pour in the baked beans with their sauce and stir to combine. Let the mixture simmer for 2 minutes, stirring occasionally to blend the flavors.
Using the back of a spoon, gently press the bean mixture to create two small wells or indentations. Carefully crack each egg and slip it into one of the wells.
Reduce the heat to low and cover the pan with a lid. Cook without stirring for 5 minutes, until the egg whites are completely set but the yolks remain runny.
If using cheese, sprinkle the grated Cheddar over the top. Serve immediately with warm toast alongside for dipping into the runny yolks and beans.
