Baked Bean Shakshuka
Shakshuka is a dish made of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika, and cayenne pepper. Shakshuka originates in the Middle East and North Africa. This recipe makes for a nourishing, filling breakfast, and one recipe that you’ll make time and again (plus, it’s easy on the budget). Traditionally, Shakshuka uses tomatoes, but this recipe incorporates baked beans and is topped with a feta or goat’s cheese for that extra yum. Pair it with a slice of fresh sourdough from the Food Lover’s bakery.
Prep Time15 minutes
Cooking Time1 hour
- 30ml (2 Tbsp) olive oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 10ml (2 tsp) paprika
- 5ml (1 tsp) ground cumin
- 5ml (1 tsp) ground coriander
- 1 large red pepper, cut into 2 cm squares
- 200g cherry tomatoes, halved
- 400g (1 can) baked beans
- 400g (1 can) chopped tomato
- 15ml (1 Tbsp) coriander, finely chopped
- 15ml (1 Tbsp) parsley, finely chopped
- Salt and pepper, to taste
- 4 eggs
- Fresh coriander, roughly chopped
- 30ml (2 Tbsp) feta or goat's cheese, crumbled (*Optional)
- 4 slices of Food Lover’s Market Sourdough bread, toasted (*Optional)
- In a large pot over medium heat, sauté the onion in olive oil until slightly translucent.
- Add the garlic and spices and sauté for another 2 – 3 minutes. Stir in the red pepper and cherry tomatoes and cook until soft but not mushy, about 10 minutes.
- Add the baked beans, tomato, chopped coriander, parsley, salt and pepper and let simmer for 30 – 40 minutes or until the mixture has reduced.
- Make 4 slight indents in the sauce and add the eggs, cover with a lid, and cook for 8 – 10 minutes or until firm.
- Sprinkle with fresh coriander and feta and serve with the toasted sourdough. Enjoy!