English breakfast shakshuka recipe

brunch recipes Sep 27, 2022
  • Serves 2
  • 5 mins to prepare and 25 mins to cook
  • 395 calories/serving


  • 1 tbsp olive oil
  • One onion, roughly chopped
  • Two rashers thick-cut back bacon, roughly chopped.
  • 125g chestnut mushrooms, halved or quartered
  • One red pepper, deseeded and chopped into 3cm pieces
  • One large garlic clove, thinly sliced
  • 1 tsp smoked paprika, plus extra to serve
  • 400g tin chopped tomatoes
  • 400g tin haricot beans, drained
  • Two eggs
  • 10g flat-leaf parsley, chopped


  1. Heat the oil in a large, lidded frying pan over low heat. Add the onion and cook for 8 mins until softened, stirring occasionally.
  2. Add the bacon, mushrooms, pepper, and garlic, turn up the heat and cook for 5 mins. Add the paprika, cook for 1 min, then add the tomatoes and haricot beans. Cover and cook for 8 mins.
  3. Season to taste, then use a wooden spoon to make two wells in the mixture. Break an egg into each space, re-cover and cook over low heat for 3 mins or until the whites are set, but the yolk is still runny. Top with an extra sprinkling of smoked paprika and parsley to serve.


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