Quick And Easy Baked Beans Shakshuka Recipe

Step 1: To begin making the Baked Beans Shakshuka, first set a thick-bottomed pan or skillet on a low flame

Step 2: Allow it to gently heat and drop the butter and olive oil into it

Step 3: The oil prevents the butter from burning, when it heats up

Step 4: When the butter has melted slightly, add in the sliced onion, green chillies and garlic to the pan

Step 5: Toss gently for 2-3 minutes until aromatic, and the onion has turned a soft, pale colour

Step 6: Next, add in the baked beans from the can and mix well

Step 7: Simmer for 4-5 minutes till the mixture begins to bubble gently

Step 8: Then, add the cumin, pepper, garam masala and mix well

Step 9: Add salt to taste, bearing in mind that the canned beans may already contain a little salt

Step 10: Adding a teaspoon of sugar helps cut the excessive tanginess of the tinned beans

Step 11: If using sugar, add now

Step 12: Gently break the four eggs directly on to the beans and do not mix at all

Step 13: Lower the flame, cover and allow the entire mixture to slowly cook until the eggs are cooked through

Step 14: When the eggs are no longer translucent, turn off the flame and garnish with freshly chopped coriander

Step 15: Serve Baked Beans Shakshuka along with toasted Eggless Herbed Focaccia Bread and Charred Corn and Radish Salad