Sizzling Baked Bean Shakshuka

Sizzling Baked Bean Shakshuka


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A quick recipe that transforms chili into a breakfast meal. Serve this dish straight out of the skillet for either a morning or evening meal.

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Time needed

5 min preparation + 15-20 min cooking

Serving Size / Yield

4-5 servings


  • 1 can (8 oz.) baked beans
  • 1 can (8 0z.) tomato sauce
  • 1 large onion, thinly sliced
  • 1 green bell pepper, finely chopped
  • 2 green chilies, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp. cumin powder
  • ΒΌ tsp. pepper
  • 1 Tbs. sugar, optional
  • 3 eggs
  • Fresh coriander
  • 3 Tbs. olive oil
  • 1 Tbs. butter

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Place a skillet or pan over a low heat. Allow it to gently heat and drop butter and olive oil in once heated. When butter has melted slightly, add in the sliced onion, green chilies, and garlic. Toss gently for about 2-3 minutes until onion has turned a soft, pale color. Add in the baked beans and tomato sauce from cans and mix well. Simmer for 4-5 minutes till mixture begins to bubble gently. Add in cumin and pepper. Mix well. Add salt to taste. Add sugar if you wish to cut the tanginess of the beans down a little. Gently break the 3 eggs onto the bean mixture and do not mix. Lower flame, cover and allow entire mixture to slowly cook until eggs are cooked through. Turn off flame and garnish with fresh coriander, chopped. Serve with a side of bread or tortilla shells.

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