English breakfast shakshuka
Traditional North African shakshuka and a full English breakfast collide in this easy recipe for two. This one-pan wonder has everything you need for a hearty meal (whether breakfast, lunch or dinner!) - eggs, bacon and mushrooms cooked in a smoky paprika tomato and bean sauce.
- Heat the oil in a large, lidded frying pan over a low heat. Add the onion and cook for 8 mins until softened, stirring occasionally.
- Add the bacon, mushrooms, pepper and garlic, turn up the heat and cook for 5 mins. Add the paprika, cook for 1 min, then add the tomatoes and haricot beans. Cover and cook for 8 mins.
- Season to taste, then use a wooden spoon to make 2 wells in the mixture. Break an egg into each space, re-cover and cook over a low heat for 3 mins or until the whites are set but the yolk is still runny. Top with an extra sprinkling of smoked paprika and the parsley to serve.
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