Baked bean shakshuka

Baked bean shakshuka
Baked bean shakshuka

Serves 2


Knob of butter

2 tsp olive oil

1 onion, thinly sliced

1 green pepper, deseeded and chopped

1 green chilli, deseeded and finely chopped (optional)

2 garlic cloves, crushed

1 x 400g tin of Batchelors Baked Beans

1 tsp cumin

¼ tsp garam masala

¼ tsp cayenne pepper

Salt and black pepper

4 eggs


To serve:

2 tbsp fresh coriander, chopped

Crusty bread


  1. Melt the butter together with the olive oil in a large pan over a medium heat. Add in the onion, pepper and chilli, if using, and stir for 4-5 minutes. Add the garlic and cook for 30 seconds longer.
  2. Add the baked beans and stir to combine well. Add the cumin, garam masala, cayenne and some salt and pepper. Simmer for 4-5 minutes.
  3. Use a wooden spoon to make four wells in the beans. Carefully crack an egg into each one. Turn the heat to low, cover with a lid and allow to cook gently until the eggs are done to your liking.
  4. Scatter with chopped coriander and serve with crusty bread.


Per serving:

426kcals, 23.6g fat (8.6g saturated), 25.2g carbs, 11.3g sugars, 22.1g protein, 9.8g fibre, 0.58g sodium


Recipe courtesy of Batchelors.