BAKED BEAN SHAKSHUKA

(SERVES 4) 1 can of baked beans (400-420g) 1 tbsp rapeseed oil 1 red onion sliced 1 of each coloured pepper (red, yellow and green) sliced 1 clove garlic crushed Half tsp cumin 1 tsp smoked paprika 400g can chopped tomatoes 4 medium eggs Handful of parsley Ground black pepper 4 slices of sourdough, toasted

1

Heat rapeseed oil in a large frying pan. Add red onion and the peppers and fry for 4-5 mins, stirring often, until the onion and peppers are tender. 2 Add the garlic, cumin and smoked paprika to the frying pan and cook for a further 1 min. 3 Add the baked beans and chopped tomatoes and simmer for 5 mins. 4 With the back of a spoon, make 4 wells in the sauce and crack in 4 medium eggs – 1 for each well.

5

Cover the frying pan with a lid and cook over a low heat for 5-8 mins until the egg whites are set. 6 Sprinkle chopped parsley and freshly ground black pepper over the shakshuka and serve with buttered sourdough toast.