Craving a hearty, budget-friendly brunch that’s ready in under 10 minutes? This Baked Bean Shakshuka is your go-to! With a tin of baked beans and a few simple ingredients, you can whip up a deliciously satisfying meal that’s quicker and cheaper than dining out. Perfect for busy mornings or lazy weekends, this recipe turns everyday staples into a brunch sensation.
Makes About 2 Servings
Ingredients
For the Quick Chilli Oil:
- 1½ tsp dried chilli flakes
- 6 tbsp olive oil
- ½ tsp ground cinnamon
- 3 tbsp soy sauce
- 1 garlic clove, grated
- 1 tsp honey, agave syrup, or caster sugar
For the Shakshuka:
- 2 tbsp olive oil
- ½ onion, thinly sliced
- ½ red pepper, deseeded and thinly sliced
- ½ tsp ground cumin
- Good pinch dried chilli flakes
- 400g tin baked beans
- 2 free-range eggs
- 30g/1oz Cheddar, grated (optional)
- Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Quick Chilli Oil
In a small bowl, stir together the dried chilli flakes, olive oil, ground cinnamon, soy sauce, grated garlic, and honey. Set aside for a flavorful kick. For more on making homemade chilli oil, refer to this guide.
2. Cook the Vegetables
Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the thinly sliced onion and red pepper. Cook for about 5 minutes, until softened and starting to brown. Stir in the ground cumin and a good pinch of dried chilli flakes, cooking for another 20–30 seconds until fragrant.
3. Add the Baked Beans
Pour in the tin of baked beans and stir to combine with the vegetables. Cook for 2 minutes, allowing the flavors to meld together. Season with salt and freshly ground black pepper to taste. For tips on cooking with baked beans, check out this resource.
4. Add the Eggs
Create two wells in the bean mixture using a spoon. Crack an egg into each well. Cover the pan with a lid and cook on low heat for 5 minutes, until the egg whites are set but the yolks remain runny. For more on perfecting eggs in shakshuka, refer to this guide.
5. Garnish and Serve
Sprinkle grated Cheddar cheese, if using, over the top of the shakshuka. Drizzle with your homemade chilli oil for an extra zing. Serve the Baked Bean Shakshuka hot with toast for dipping.
Tips
- Customize Your Shakshuka: Add other vegetables like spinach, zucchini, or mushrooms for added nutrition and flavor.
- Vegan Option: Substitute the eggs with tofu scramble or omit them entirely, and use vegetable stock instead of chicken stock to make this dish vegan-friendly.
- Adjust the Spice Level: Modify the amount of chilli flakes and cayenne pepper in the chilli oil to suit your preferred level of spiciness.
- Make Ahead: Prepare the chilli oil in advance and store it in the refrigerator for up to a week. Reheat gently before drizzling over the shakshuka.
Serving Suggestion
Serve your Baked Bean Shakshuka with a side of fresh salad or crispy garlic bread to add extra crunch and nutrition. For more brunch pairing ideas, explore these suggestions to complement your hearty meal perfectly.
Nutrition Information (per serving)
- Calories: 834 kcal
- Protein: 43g
- Carbohydrates: 16.5g
- Fat: 12.5g
- Fiber: 5g
Why You’ll Love This Recipe
Baked Bean Shakshuka is the epitome of a quick, hearty, and budget-friendly meal that doesn’t compromise on flavor or nutrition. The combination of spicy tomato sauce, protein-rich baked beans, and perfectly cooked eggs creates a satisfying and delicious dish that’s perfect for any time of day. Whether you’re preparing a weekend brunch or a busy weeknight dinner, this shakshuka offers a versatile and flavorful solution that’s both easy to make and incredibly satisfying.
Try It Today!
Ready to enjoy a flavorful and comforting bowl of brunch? Prepare this Baked Bean Shakshuka tonight and savor a delicious, nutritious meal that’s perfect for any occasion. Whether you’re feeding the family or enjoying a solo meal, this recipe is sure to become a favorite in your culinary repertoire. Don’t forget to share your creations and let us know how much you love this hearty and flavorful shakshuka!