Shakshuka is perfect for dipping, sharing and clearing the fridge. This version adds mixed beans and Smokey Bean for a sweet, savoury tomato base with plenty of depth but no chilli heat.

It works for breakfast, brunch or supper and needs only one pan, plus something warm and toasted for scooping.

🧾 Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 red pepper, diced
• 2 tbsp Smokey Bean
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin mixed beans, drained
• 100ml vegetable stock
• 4 large eggs
• 50g feta, optional
• Flatbreads or toast, to serve

🍴 Instructions

1. Heat the oil in a large lidded frying pan. Cook the onion and pepper for 8 minutes until soft.
2. Stir in the Smokey Bean and cook for 1 minute.
3. Add the tomatoes, beans and stock. Simmer uncovered for 12–15 minutes until thick.
4. Make four wells in the sauce and crack an egg into each one.
5. Cover and cook over low heat for 6–9 minutes, until the whites are set but the yolks remain soft.
6. Crumble over feta if using and serve with warm flatbreads.

⏱️ Timings

• Prep: 10 minutes
• Cook: 30 minutes
• Serves: 2–4

🥗 Serving Suggestions

Warm flatbreads, toasted sourdough or crispy potatoes are all excellent for scooping up the thick sauce.

💛 Why This Recipe Works

Reducing the sauce before adding the eggs creates stable wells and prevents watery whites. Beans make the pan substantial enough for dinner.

🛒 Get the Blend

Make this recipe with our Smokey Bean.

🔥 More Smokey Bean Recipes

• Smokey Bean BBQ Baked Beans with Crispy Onions
• Smokey Bean Sausage & Butter Bean Casserole
• Smokey Bean Rice & Black Bean Stuffed Peppers
• Smokey Bean Black Bean Burgers
• Smokey Bean Halloumi & Courgette Traybake

Shop Smokey Bean →

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