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The full English Shakshuka Style |
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| Serves 2 |
Prep 10 mins |
Cooking 25 mins |
Easy |
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My rating |
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Ingredients |
1 tbsp vegetable or sunflower oil
4 chipolatas
4 streaky bacon rashers
200g chestnut or button mushrooms, sliced
400g can haricot beans, drained
400ml passata
6 cherry tomatoes
1 tbsp tomato ketchup
2-4 eggs
small handful of parsley, chopped
buttered toast, to serve
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Heat the oil in a large, deep
frying pan and cook the chipolatas until brown all over.
Push to one side of the pan and add the bacon and
mushrooms to the other. Fry until the bacon starts to
crisp and the mushrooms are golden. Tip the contents ofthe
pan onto a plate.
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Tip the beans, passata and
tomatoes into the pan. Add the ketchup and season well.
Bubble for 5 mins, then scatter the fried mushrooms over
the top and nestle the chipolatas and bacon into the
mixture. Create two to four gaps in the mixture (depending
on how many eggs you prefer) and crack one egg into each.
Cover and cook for 4-5 mins until the egg whites are set,
but the yolks are still runny. Scatter with the parsley,
and serve with hot buttered toast.
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DAILY
DINNERS 
