Baked bean shakshuka recipe

Beans and eggs always make a happy pairing and are brought together in this shortcut spin on a classic Middle Eastern dish.

Timings

Prep time: 10 minutes

Cook time: 12-15 minutes

Serves

2

Ingredients

• 1 tbsp olive oil

• 1 small onion, thinly sliced

• 2 garlic cloves, thinly sliced

• 1 small red pepper, deseeded and sliced

• ½ tsp ground cumin

• ½ tsp chilli flakes

• 1 x 400g tin baked beans

• 2 eggs

• 50g feta, crumbled

• Handful parsley leaves, roughly chopped

• 1 pickled chilli, sliced (optional)

• Warmed flatbreads, to serve

Method

1. Heat the oil in a large frying pan and cook the onion, garlic and pepper for 5 minutes.

2. Stir in the ground cumin and chilli and cook for a further minute.

3. Stir in the beans and, once warmed through, crack in the eggs.

4. Cover with a lid and cook for 5 minutes until the whites are set.

5. Scatter over the feta, parsley and pickled chilli, if using, and serve with warm flatbread.