Baked Bean Shakshuka

Serves 1-2, 199 calories per serve

INGREDIENTS:

  • 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)

Baked Bean Shakshuka

METHOD:

  1. Heat the oil in a frying pan. Fry the onion and pepper over a low heat for 5 minutes, or until softened and beginning to brown, stirring regularly with a wooden spoon.
  2. Add the cumin and chilli flakes and cook for 20–30 seconds, stirring constantly. Tip the beans into the pan and cook for 2 minutes, stirring occasionally.
  3. Make two dips in the beans and break an egg into each one.
  4. Reduce the heat to low, cover with a lid and cook for 5 minutes, without stirring, until the egg whites are set but the yolks are still runny.
  5. Sprinkle with the cheese, if using, and serve with toast on the side for dipping.

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