Baked Bean Shakshuka
Shakshuka is a lovely meal to make for any time of the day. We've taken a twist on a classic and added in some baked beans for added fibre. The tomato sauce has a hint of spice and sweetness. Eggs can be cooked to your liking either runny or hard!
Credited to: Coeliac UK
Kcal: 419.2
Difficulty: Pretty easy
Serves 2
5 mins prep
30 mins cooking time
Ingredients
- 1 red onion, sliced
- 2 garlic cloves, finely chopped
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 tsp smoked paprika
- 1/2 tsp chilli flakes/chilli powder
- 1 red pepper, diced
- 400g chopped tomatoes
- 400g baked beans
- 4 eggs
- 10g coriander
Method
- In a large frying pan (ideally with a matching lid), on a medium heat soften the sliced onion and garlic in a little oil.
- After 5 minutes, add the spices and red pepper and cook for 3 minutes
- Add in the baked beans and the chopped tomato, bring to the boil and then simmer for 10-15 minutes until the sauce is thick.
- Make 4 wells in the sauce and crack an egg into each one, sprinkle over the coriander and pop the lid on the frying pan.
- Cook for a further 10 minutes until just set, serve with warm gluten free bread.
Nutritional information per serving
Kcal
419.2
Fat
12.9g
Carbs
44.5g
Protein
28.5g
Fibre
12g
Sugars
23.4g
Hints and tips:
If you want to make this without the baked beans, just swap a can of tinned tomatoes with baked beans.
