Baked bean shakshuka
This hearty twist on shakshuka simmers rich baked beans with tender bell peppers, onions, and warming caraway seeds before poaching eggs right in the sauce. Melted Cheddar adds a sharp, savoury finish to this quick one-pan meal. Serve bubbling hot with crusty bread for dipping into the runny yolks.
Ingredients
- Olive Oil30 ml
Instructions
5 steps- 1
Heat the oil in a frying pan. Fry the onion and pepper over a low heat for 5 minutes, or until softened and beginning to brown, stirring regularly with a wooden spoon.
- 2
Add the cumin and chilli flakes and cook for 20-30 seconds, stirring constantly. Tip the beans into the pan and cook for 2 minutes, stirring occasionally.
- 3
Make two dips in the beans and break an egg into each one.
- 4
Reduce the heat to low, cover with a lid and cook for 5 minutes, without stirring, until the egg whites are set but the yolks are still runny.
- 5
Sprinkle with the cheese, if using, and serve with toast on the side for dipping.
Nutrition
1 serving ≈ 500 g
Nutrition values are estimates. - means data is unavailable.
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