Baked bean shakshuka
A tin of baked beans makes this shakshuka so easy to make. It can be ready in less than 10 minutes, much quicker and cheaper than going out for brunch!
Each serving (including the cheese) provides 834 kcal, 43g protein, 56g carbohydrates (of which 25g sugars), 44.5g fat (of which 13g saturates), 18g fibre and 3.4g salt.
Ingredients
- 2 tbsp olive oil
- ½ onion, thinly sliced
- ½ red pepper, deseeded and thinly sliced
- ½ tsp ground cumin
- good pinch dried chilli flakes
- 400g tin baked beans
- 2 free-range eggs
- 30g/1oz Cheddar, grated (optional)
Method
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.
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.
Make two dips in the beans and break an egg into each one.
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.
Sprinkle with the cheese, if using, and serve with toast on the side for dipping.
