Don’t freak out, I know it’s not traditional to add baked beans to shakshuka. I know you’re disgusted with me, that I have dared to alter the most elevated of all exotic breakfast dishes and bring it smack-down to middle-class earth with the addition of tinned Heinz beans. Don’t hate me, Dear Reader, baked bean oven baked shakshuka tastes delish and is super speedy. Do you have the time and the hand-eye co-ordination to chop potatoes, peppers and courgettes first thing on a Saturday morning while desperately trying to chug down a smoothie to make up for Friday night’s excess? No? Nor do I, hence baked beans. Take my hand, it’s going to be ok. This is baked bean oven baked shakshuka.
The perfect shakshuka is subject to much debate; the levels of spicy and savoury, the addition of sugar (what?), whether to crumble feta on the top, cooked on the stovetop or oven-baked or both. Felicity Cloake dedicate an entire article to it in the Guardian, so you know it’s serious. This is my version, it’s damn tasty and uses ingredients that you will have in the house, so it’s drama-free.
Ingredients (serves 2, double the ingredients for 4 people and you can buy all ingredients through the links)
- Tablespoon of dried coriander
- ½ teaspoon of dried ginger
- Teaspoon of dried cumin
- ½ teaspoon of sweet paprika
- ½ teaspoon of chilli flakes
- ½ teaspoon of cayenne pepper (adjust according to taste)
- ½ tin of Heinz baked beans
- ½ tin of chopped tomatoes
- 2 cloves of garlic, crushed
- 2 free range eggs
- 4 rashers of smoked streaky bacon
- Salt and ground black pepper to taste
- ½ a red onion, chopped to medium dice
- Butter to grease the baking dishes
Slice the bacon rashers into chunky slivers, add a teaspoon of olive oil to the pan and brown off your bacon over medium-high heat. Once that’s done, remove the bacon and place on to a kitchen towel to drain the grease. Add the onion and garlic to the pan with the rendered bacon fat and sweat down over medium heat. Add the herbs and spices and mix well, then add the chopped tomatoes and baked beans. Stir to combine and taste for seasoning. You may with to adjust the spiciness. Simmer for 5 minutes and then transfer evenly into the buttered baking dishes. Top each one with a cracked egg, then put them into an oven that’s been preheated to 180 degrees for 8-10 minutes, depending on how powerful your oven is. You want the whites to set and the yolks to still be wobbly (mine was slightly overdone, but don’t cry for me Argentina).
To serve (serves 2)
Grill two split ciabatta rolls until golden, butter on both sides and cut into fingers. Use the toasted fingers to dip into the dish and enjoy yourself and your baked bean oven baked shakshuka!
Leave a comment and let me know what you think of the recipe!
Tiffany from G&J xx