Amy Sheppard’s smoky bean shakshuka recipe

Polly Webster


Olive oil, for frying
1 onion, finely sliced
1 red pepper, deseeded and finely sliced
1 garlic clove, finely chopped
1 tsp ground cumin
1⁄2-1 tsp hot or mild chilli powder (depending on how spicy you like it)
1 tsp runny honey
1 heaped tsp smoked paprika
400g can baked beans
400g can mixed beans, drained
300g passata
4 eggs
Small handful of coriander, finely chopped, to serve

  1. Drizzle a little oil into a large, deep frying pan with a lid, and place on a medium heat. Add the onion and pepper and fry (without the lid) for 5 minutes, until the onion is softened. Add the garlic, cumin, chilli powder, honey and paprika to the pan and fry for a further 1 minute.
  2. Stir in both cans of beans and the passata, then season with salt and pepper. Simmer for 10 minutes, stirring occasionally, until the mixture thickens enough that you can make little indentations in it with the back of a spoon. Check the sauce is spicy enough for you and adjust the seasoning as required.
  3. Use the back of the spoon to make a well in the mixture. Quickly and carefully break an egg into the well. Sprinkle with a little salt and pepper and repeat for the remaining eggs, making sure they’re well spaced out.
  4. Turn the heat down to low, place the lid on the pan or cover with foil and leave for about 7 minutes or until the whites of the egg are cooked and the yolks have a light film over them. Sprinkle with chopped coriander and serve immediately with slices of good bread, buttered and toasted.

Now buy the book

hobOur recipes are from Hob: A Simpler Way To Cook by Amy Sheppard (Bloomsbury Absolute, £18.99). To order a copy for £16.14 until 25 July go to or call 020 3308 9193. Free p&p on orders over £20.