Baked Bean Shakshuka

Impress mum with this super simple yet fresh and healthy cooked breakfast this Mother’s Day. Baked beans and eggs – Yes please! Add some extra spices to create a Middle Eastern feel? A bigger yes please! 

Recipe by @fooddesignstudio.

Mother's Day Breakfast

Serves: 2-3 people
30 minutes

  • 2 tablespoons olive oil
  • 4 garlic cloves, peeled and minced 
  • 2x 400g cans Ceres Organics Baked Beans 
  • 1/4 cup tomato puree 
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • Dash of chilli powder to your liking 
  • 3-6 eggs

To serve

  • Gluten Freedom Bread, toasted 
  • Mixed salad leaves or spinach 
  • Coriander 
  • 1 tomato, thinly sliced 
  • 1 avocado, stone removed and thinly sliced
  • 1/2 lime, halved or sliced into wedges  

Mother's Day Breakfast

  1. Preheat oven to 200 degrees bake.
  2. In a large frypan cook the garlic in the olive oil over low heat until fragrant.
  3. Add the cans of baked beans, tomato puree and all of the spices and turn the temperature up to medium heat. Simmer on medium stirring occasionally for 5-10 minutes.
  4. Crack the eggs into the baked bean mixture and place them in the oven for 5 minutes or until the eggs are poached.
  5. Using two tea towels, carefully remove the frying pan from the oven and place it on a wooden chopping board to cool and thicken for 10 minutes.
  6. Decorate the Shakshuka with the salad leaves, coriander, tomato, avocado and lime. Sprinkle with freshly cracked pepper and serve with toasted and buttered bread. 

Share this post with your friends

Related Articles