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English breakfast shakshuka recipe

English breakfast shakshuka recipe

54 ratings

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. See method

  • Serves 2
  • 5 mins to prepare and 25 mins to cook
  • 395 calories / serving
  • Gluten-free
  • Dairy-free


  • 1 tbsp olive oil
  • 1 onion, roughly chopped
  • 2 rashers thick-cut back bacon, roughly chopped
  • 125g chestnut mushrooms, halved or quartered
  • 1 red pepper, deseeded and chopped into 3cm pieces
  • 1 large garlic clove, thinly sliced
  • 1 tsp smoked paprika, plus extra to serve
  • 400g tin chopped tomatoes
  • 400g tin haricot beans, drained
  • 2 eggs
  • 10g flat-leaf parsley, chopped
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    5g 25%
  • Sugars

    16g 18%
  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 28.6g Protein 27.5g Fibre 15.3g


  1. 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.
  2. 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.
  3. 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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