English breakfast shakshuka recipe
Traditional North African shakshuka and a full English breakfast collide in this easy recipe for two. This one-pan wonder has everything you need for a hearty meal (whether breakfast, lunch or dinner!) - eggs, bacon and mushrooms cooked in a smoky paprika tomato and bean sauce.
See method- Serves 2
- 5 mins to prepare and 25 mins to cook
- 395 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 1 tbsp olive oil
- 1 onion, roughly chopped
- 2 rashers thick-cut back bacon, roughly chopped
- 125g chestnut mushrooms, halved or quartered
- 1 red pepper, deseeded and chopped into 3cm pieces
- 1 large garlic clove, thinly sliced
- 1 tsp smoked paprika, plus extra to serve
- 400g tin chopped tomatoes
- 400g tin haricot beans, drained
- 2 eggs
- 10g flat-leaf parsley, chopped
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Shop ingredientsEach serving contains
- Energy
- 1645kJ 395.0kcal
- Fat
- 20g
- Saturates
- 5g
- Salt
- 2.2g
- Sugars
- 16g
of the Reference intake
Carbohydrate 28.6gProtein 27.5gFibre 15.3g
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Method
- Heat the oil in a large, lidded frying pan over a low heat. Add the onion and cook for 8 mins until softened, stirring occasionally.
- Add the bacon, mushrooms, pepper and garlic, turn up the heat and cook for 5 mins. Add the paprika, cook for 1 min, then add the tomatoes and haricot beans. Cover and cook for 8 mins.
- Season to taste, then use a wooden spoon to make 2 wells in the mixture. Break an egg into each space, re-cover and cook over a low heat for 3 mins or until the whites are set but the yolk is still runny. Top with an extra sprinkling of smoked paprika and the parsley to serve.
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