English breakfast shakshuka

Prep time 5 minutes Cook time 25 minutes Serves 2 INGREDIENTS

● 1 tbsp olive oil ● 1 onion, roughly chopped

● 2 rashers thick-cut back bacon, roughly chopped ● 125g chestnut mushrooms, halved or quartered ● 1 red pepper, deseeded and chopped into

3cm pieces ● 1 large garlic clove, thinly sliced ●

1 tsp smoked paprika, plus extra to serve ● 400g tin chopped tomatoes ● 400g tin haricot beans, drained ● 2 eggs ● 10g flat-leaf parsley, chopped METHOD

1 Heat the oil in a large, lidded frying pan over a low heat. Add the onion and cook for 8 minutes until softened, stirring occasionally.

2 Add the bacon, mushrooms, pepper and garlic, turn up the heat and cook for 5 minutes. Add the paprika, cook for 1 minute, then add the tomatoes and haricot beans. Cover and cook for 8 minutes.

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 a low heat for 3 minutes or until the whites are set but the yolk is still runny. Top with an extra sprinkling of smoked paprika and the parsley to serve.