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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
Servings: 0
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.