The breakfast edit 57

Baked Beans and Poached Egg Shakshuka

Make baked beans and poached egg shakshuka, from the first ingredient to the finished dish.

1 serving · 8 ingredients · 4 steps

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Baked Beans and Poached Egg Shakshuka, plated and ready to serve. — The finished recipe. Baked Beans and Poached Egg Shakshuka

Ingredients 1 to 6 for baked beans and poached egg shakshuka arranged separately on a dark worktop. — Ingredients 1 to 6. 50g Capsicum. 50g Onions. 100g Boiled baked beans, plain. 4 Poached eggs. 60g Tomato. 2g Garlic

Ingredients 7 to 8 for baked beans and poached egg shakshuka arranged separately on a dark worktop. — Ingredients 7 to 8. 1g Cumin. 10g Olive oil

Baked Beans and Poached Egg Shakshuka, preparation step 1: Heat the olive oil in a pan over medium heat. Add the diced onions and capsicum and sauté until softened, about 5 minutes. — Step 1. Heat the olive oil in a pan over medium heat. Add the diced onions and capsicum and sauté until softened, about 5 minutes.

Baked Beans and Poached Egg Shakshuka, preparation step 2: Add the minced garlic and cumin and cook until fragrant, 1 minute. Add the diced tomato and cook down until it softens, about 4 minutes. — Step 2. Add the minced garlic and cumin and cook until fragrant, 1 minute. Add the diced tomato and cook down until it softens, about 4 minutes.

Baked Beans and Poached Egg Shakshuka, preparation step 3: Stir in the boiled baked beans and simmer for 5 minutes to combine the flavours. Meanwhile, poach the eggs. — Step 3. Stir in the boiled baked beans and simmer for 5 minutes to combine the flavours. Meanwhile, poach the eggs.

The finished baked beans and poached egg shakshuka. — Step 4. Spoon the bean mixture into a bowl and top with the poached eggs.

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