Shakshuka with baked beans & crispy flatbreads

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.

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