Smokey Bean Shakshuka

Smokey Bean Shakshuka

Tomato Sauce Diaries Part 3

Welcome back to The Tomato Sauce Diaries and for part 3 I’m making my take on a shakshuka.

This one is a very special brunch just for me as The Viking cannot abide eggs and tomato sauce in the same room let alone the same dish. But sometimes I love making a plate of food just for me and this one is ridiculously simple but feels so luscious. I adore the way the eggs coddle gently in the spicy sauce until they’re wonderfully soft.

Join me in a couple of days when I use the last few tablespoons of sauce to make the most glorious creamy soup.

Ingredients:

• Roughly 200g homemade tomato sauce
  2 tablespoons herby cream cheese – I used Paysan Breton
• 200g smoky black beans – I used the readymade ones from Merchant GourmetMerchant Gourmet but you could use regular black beans mixed with ½ teaspoon smoky paprika and ½ teaspoon chilli flakes
• ½ teaspoon chilli flakes (I used the chilli salt from Cornish Sea Salt)
• 2 large free-range eggs

Pre-heat the oven to 170C (fan) /338F.

I’m using a large enamel bowl, into which I place the tomato sauce, beans, chilli flakes and cream cheese and mix well.  Make two wells in the sauce and crack in an egg into each well.

Bake for 15 – 20 minutes until the white of the egg has just set, so that the yolk is still jammy.  I like mine a little firmer, so I baked it for 25 minutes.

Eat and of course, enjoy!