Baked Bean and Mushroom Shakshuka

Shakshuka! I've made it several times and it's worth trying if you have not. Originally from North Africa and the Middle East, it is a mix of tomatoes, eggs, and seasoning often served with fresh bread. It can be served at breakfast, brunch, or any other time of the day. To give the tangy, rich, tomato sauce and egg dish an English breakfast spin, add baked beans, bacon, and mushrooms. The combination is savory, sweet, and delicious!

What you need 🛒🛒🛒:

2 - 5 eggs

1 cup tomato ragu

1 1/2 cups cremini mushrooms

1 tablespoon dried thyme

1 teaspoon dried parsley

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon butter

5 cherry tomatoes, sliced in half

1 small can baked beans (I used one infused with brown sugar and bacon)

What you do 🍳🍳🍳:

Step  1

Sauté the mushrooms and seasoning on medium heat, add the cherry tomatoes and cook for 2 minutes until both have softened slightly.

Step 2

Add the baked beans, mix until well incorporated, then add the butter.

Step 3

Mix in the ragu and cook for 5 minutes, then create partings for the eggs. In a 350F oven, bake the eggs to your preferred doneness.

Serve hot with fresh bread and tea!