Quick And Easy Baked Beans Shakshuka Recipe
Baked Beans Shakshuka is yet another version of the very versatile and popular Tunisian breakfast of eggs cooked in a spicy tomato mixture. Originally a dish of Tunisian-Arabic origin, it has been adapted to several other cultures, and rightly so, since it is so easy to tweak and adapt the dish to suit a variety of palates. It makes a great brunch dish, hearty with eggs cooked into the beans, or even a comforting one-pot-meal for weeknight dinners.
Other recipes that you can try are:
- 1 Baked beans , tin or homemade
- 1 Onion , thinly sliced
- 1 Green Bell Pepper (Capsicum) , finely chopped
- 2 Green Chillies , finely chopped
- 3 cloves Garlic , finely chopped or minced
- 1 teaspoon Cumin powder (Jeera)
- 1/4 teaspoon Garam masala powder
- 1/4 teaspoon Cayenne Pepper , freshly ground/powdered
- 1 tablespoon Sugar , (optional)
- 4 Whole Eggs
- 1 Coriander (Dhania) Leaves , small bunch, finely chopped
- 3 tablespoons Olive Oil
- 1 tablespoon Butter
How to make Quick And Easy Baked Beans Shakshuka Recipe
To begin making the Baked Beans Shakshuka, first set a thick-bottomed pan or skillet on a low flame. Allow it to gently heat and drop the butter and olive oil into it. The oil prevents the butter from burning, when it heats up.
When the butter has melted slightly, add in the sliced onion, green chillies and garlic to the pan. Toss gently for 2-3 minutes until aromatic, and the onion has turned a soft, pale colour.
Next, add in the baked beans from the can and mix well. Simmer for 4-5 minutes till the mixture begins to bubble gently.
Then, add the cumin, pepper, garam masala and mix well. Add salt to taste, bearing in mind that the canned beans may already contain a little salt. Adding a teaspoon of sugar helps cut the excessive tanginess of the tinned beans. If using sugar, add now.
Gently break the four eggs directly on to the beans and do not mix at all. Lower the flame, cover and allow the entire mixture to slowly cook until the eggs are cooked through.
When the eggs are no longer translucent, turn off the flame and garnish with freshly chopped coriander.
Revati Upadhya is a writer, avid blogger, die-hard lover of everything food, amateur photographer and self-taught home cook all wrapped in one. With over 7 years of experience in copywriting and marketing communication, Revati chose to distance herself from the corporate life to focus writing and other interests, closer to her heart. Her work has been published in print and on the web, including publications like burrp.com, Conde Nast Traveller, Goa Streets, Mint Lounge, and Huffington Post India. She is the voice behind Haathi Time, a personal blog that chronicles her life in Goa; and Hungry and Excited, her space for food-writing and selling homemade cake.