Shakshuka with baked beans & crispy flatbreads
Meat
20 Min
very easy
4 People
Rating starstarstarstarstar
Shakshuka is a one-pan meal that is easy to make, healthy and totally addictive! A perfect ‘brinner’ if you like, since eggs are the star of the dish.

No pork option - diced bacon is replaced with 4-pack beef sausages.
1. Set oven to 200°C.
Heat a large, deep pan with oil over medium heat. Add bacon and cook for 2-3 minutes.

2. In the meantime, chop spring onions (see notes) and capsicum, crush garlic. Add to the pan as you go.

3. Add 1 tbsp smoked paprika and 1/2 tbsp cumin. Pour in baked beans, tomato passata and 1/3 jar water. Stir in baby spinach (see notes), cover and simmer for 4-5 minutes until wilted. Season to taste with salt and pepper.

4. Make 6 indents in tomato mixture, crack an egg into each indent. Cover, cook for further 5-6 minutes, or until eggs are cooked to your liking.

5. Spread out and warm the breads in the oven for 5 minutes or until crispy (see notes). Break into large pieces.

6. Crumble over cheese and serve with breads.

Notes:
Reserve spring onion tops for garnish if you desire.

Serve the baby spinach fresh on the side if you prefer.

Wrap bread in aluminium foil and warm for 2-3 minutes if you prefer them soft.

No pork option - diced bacon is replaced with 4-pack beef sausages.
Cook sausages, dice and return to tomato sauce.
bacon pieces 1 packet (200g)
spring onions 3/4 bunch
yellow capsicum 1
garlic 2-3 cloves
baked beans 400g
tomato passata 700g
baby spinach 1/2 bag (100g)
Free-range eggs 6-pk
lebanese flatbread 1 packet
feta cheese 1/2 block

From your pantry:
oil (for cooking), salt, pepper, smoked paprika, ground cumin