A classic Middle Eastern recipe, this Shakshouka uses a can of Branston Baked Beans to create a delicious dish that’s perfect for breakfast, brunch or lunch. Serve with sourdough toast.
1 tsp rapeseed oil1 red onion sliced1 of each coloured pepper sliced1 clove garlic crushed½ tsp cumin1 tsp smoked paprika400g can chopped tomatoes4 medium eggs
And don't forget the special ingredient...1x 410g tins of Branston Baked Beans
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 Shakshouka and enjoy with some buttered sourdough toast.
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