Baked Bean Shakshouka

A classic Middle Eastern recipe, this Shakshuka uses a can of Branston Baked Beans to create a delicious dish that’s perfect for breakfast, brunch or lunch. Serve with sourdough toast.

Serves 4


  • 1 x 400g can of Branston Baked Beans
  • 1 tsp rapeseed oil
  • 1 red onion sliced
  • 1 of each coloured pepper sliced
  • 1 clove garlic crushed
  • ½ tsp cumin
  • 1 tsp smoked paprika
  • 400g can chopped tomatoes
  • 4 medium eggs
  • Handful of parsley
  • Ground black pepper
  • 4 slices of sourdough, toasted


  • Heat rapeseed oil in a large frying pan.
  • Add red onion and the peppers. Fry for 4-5 mins, stirring often, until the onion and peppers are tender.
  • Add the garlic, cumin and smoked paprika, to the frying pan and cook for a further 1 min.
  • Add the cans of Branston Baked Beans and chopped tomatoes, and simmer for 5 mins.
  • With the back of a spoon, make 4 wells in the sauce and crack in 4 medium eggs – 1 for each well.
  • Cover the frying pan with a lid and cook over a low heat for 5-8 mins, until the egg whites are set.
  • To serve, sprinkle chopped parsley and freshly ground black pepper over the shakshuka and enjoy with some buttered sourdough toast.