A classic Middle Eastern inspired recipe, this Shakshuka uses a can of Branston Baked Beans to create a delicious dish that’s perfect for breakfast, brunch or lunch. Serve with sourdough toast.
Baked Bean Shakshuka
Made with Branston Beans
Ingredients
1 can Branston Baked Beans
1 tsp rapeseed oil
1 red onion sliced
1 of each coloured pepper sliced
1 clove garlic crushed
½ tsp cumin
1 tsp smoked paprika
400g can chopped tomatoes
4 medium eggs
Method
- Heat rapeseed oil in a large frying pan.
- Add red onion and the peppers. Fry for 4-5 mins, stirring often, until the onion and peppers are tender.
- Add the garlic, cumin and smoked paprika, to the frying pan and cook for a further 1 min.
- Add the can of Branston Baked Beans and the can of chopped tomatoes, and simmer for 5 mins.
- With the back of a spoon, make 4 wells in the sauce and crack in 4 medium eggs – 1 for each well.
- Cover the frying pan with a lid and cook over a low heat for 5-8 mins, until the egg whites are set.
- To serve, sprinkle chopped parsley and freshly ground black pepper over the shakshuka and enjoy with some buttered sourdough toast.
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