Shakshuka with Baked Beans & Chakalaka

Serves: 2
Preparation time: 15 minutes
Cooking time: 15 – 25 minutes

Ingredients:

  • 1 Tbsp olive oil
  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp chili flakes (optional)
  • 1 tin chopped & peeled tomatoes
  • 1 tin KOO chakalaka
  • 1 tin KOO baked beans
  • 4–6 eggs
  • Salt & black pepper, to taste
  • Fresh coriander or parsley, for garnish

To serve:

  • Crusty bread
  • Warm naan

How To Make Shakshuka with Baked Beans & Chakalaka

  1. Heat olive oil in a large skillet or pan over medium heat. Add the chopped onion and red pepper, cooking until softened. Stir in the minced garlic, smoked paprika, cumin, and chili flakes. Sauté for another minute until fragrant. Pour in the tinned tomatoes, chakalaka and baked beans, stirring to combine. Let the sauce simmer for 5–7 minutes, allowing the flavours to meld. Taste and season with salt and black pepper as needed. Use a spoon to create small wells in the sauce. Crack an egg into each well. Cover the pan with a lid and let the eggs cook until the whites are set but yolks are still runny (about 6–8 minutes). Sprinkle with fresh coriander or parsley. Serve immediately with crusty bread or naan.