Full English Shakshuka

A hearty shakshuka inspired by the classic English breakfast, complete with sausage, mushrooms, Heinz beans, poached eggs, and toast!

I’ll be the first to say that overall, traditional British cuisine is not my jam. But of course, there are exceptions: sticky toffee pudding, Victoria sponge cake, and of course, the full English breakfast, which is the inspiration for today’s shakshuka!

What is the Full English Breakfast?

The Full English is a one of the most well-known dishes served across the United Kingdom, and it’s basically just a traditional, hearty breakfast. There are countless variations, but it’s generally agreed that an English breakfast includes:

• Sausage.
• Bacon.
• Fried eggs.
• Tomatoes.
• Heinz beans. Heinz beans are not like Southern baked beans—instead of a sweet-smoky taste, they’re made from a milder, tomato-based sauce.
• Mushrooms.
• Black pudding (blood sausage). I’ve had a personal encounter with black pudding and made the executive decision to omit it here.
• Toast.

Ingredients You’ll Need

• Uncooked bacon.
• Uncooked sausage. Pork or chicken sausage is best.
• Yellow onion.
• Fresh garlic.
• Mushrooms.
• Dried thyme.
• Canned whole tomatoes. Cento San Marzano tomatoes are my favorite.
• Heinz beans. Any English-style canned beans will do, but I found the Heinz brand in the international aisle of my grocery store.
• Salt.
• Eggs.
• Toast.

How to Store Leftover Shakshuka

Any leftover shakshuka will last 3-4 days in the fridge when stored in an airtight container! You can reheat the leftovers in the microwave or in the oven, though be careful not to overcook the eggs.

If you have any questions, leave them in the comments—otherwise, happy cooking!

Full English Shakshuka

A hearty shakshuka inspired by the classic English breakfast, complete with sausage, mushrooms, Heinz beans, poached eggs, and toast!

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Course: Breakfast, Main Course

Author: Mae Martin

Ingredients

• 4 ounces uncooked bacon of choice
• 4 ounces uncooked sausage
• 1 small yellow onion, chopped
• 2 cloves fresh garlic, grated
• 5 ounces mushrooms, button, shiitake, or oyster is fine
• A pinch dried thyme
• 1 (28-ounce) can whole tomatoes
• 1 teaspoon kosher salt
• 1 (13.7-ounce) can Heinz beans
• 6-7 large eggs
• Toast, to serve

Instructions

• Place a large 12'' saucepan or skillet over medium-high heat (make sure it has a tight-fitting lid). Once hot, add the bacon and sear on both sides for a few minutes, until crispy and cooked through.
• Set the bacon on a paper towel to drain, then add the sausage to the hot pan. Cook the sausage in the bacon drippings until fully cooked and no longer pink. Set aside to drain.
• Add the chopped onion and mushrooms to the pan. Saute until the mushrooms are soft and the onions translucent, around 3-4 minutes. Add the garlic and thyme and cook for 1 minute more.
• Add the entire can of Heinz beans, then carefully pour in ½ of the canned tomatoes, using a spoon or your hands to break them up into a sauce-like consistency. You may need to add more tomatoes, depending on the depth of your skillet.
• Add the reserved bacon and sausage to the sauce, stirring well until evenly combined. Taste to check for seasoning, then allow the sauce to come to a simmer.
• Once bubbling, use a spoon to make wells into the sauce and crack an egg into each well. Cover the saucepan with the lid, adjust the heat to low, and allow the eggs to cook for around 7-8 minutes, until the whites are set. The yolks should be cooked just under your liking, as the residual heat will continue to cook the eggs as the pan sits.
• Remove the pan from the heat and serve warm with toast.