Baked bean shakshuka recipe

Franco: 'Beans and eggs always make a happy pairing'
Franco: 'Beans and eggs always make a happy pairing' - Heathcliff O'Malley

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


Prep time: 10 minutes

Cook time: 12-15 minutes




  • 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


  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.