Shakin’ African Bean Shakshuka

Shakin’ African Bean Shakshuka

  • Heat: Hot
  • Cooking time: 20 Minutes
  • Preparation time: 10 Minutes
  • Serves: 4

Ingredients

  • 3 tbsp Encona African Peri Peri Sauce
  • Encona West Indian Original Hot Pepper Sauce (to serve)
  • 1 tbsp olive oil
  • 4 rashers of smoked streaky bacon sliced into 1 cm slices
  • 1 white onion, sliced
  • 1 clove of garlic, minced
  • 1 red pepper, sliced
  • 1 ripe plantain, diced
  • 1 tsp cumin seeds
  • 400g tin chopped tomatoes
  • 400 ml chicken stock or water
  • 4 eggs
  • Fresh coriander leaves (to serve)
  • Toasted sourdough (to serve)
  • 1 tin cannellini beans (246g drained weight)

Instructions

  1. Get things going by drizzling olive oil in a heavy bottomed skillet with a lid, and turning up the heat to medium-high.
  2. Throw in the bacon and cook for 5 minutes until crisp. Remove using a slotted spoon and pop it on a plate lined with kitchen paper.
  3. Tip away most of the cooking oil in the skillet, leaving 1 tbsp for what’s coming next.
  4. Dial down the heat a little and throw in the onion. Sizzle softly for about 5 minutes until translucent (watch out for browning). Then mix in the garlic and cook for another 2 minutes.
  5. Now let’s get the whole gang involved! Add the red pepper and cook for 3 minutes until soft, then add the plantain and a smattering of cumin seeds. Cook until the plantain is a sun-kissed golden brown, around 3-5 minutes.
  6. Pop the bacon back in the skillet. Drizzle in the Encona African Peri Peri Sauce, the chopped tomatoes, and stock or water. Last but not least, throw in those cannellini beans.
  7. Bring to a simmer then leave to reduce for 5 minutes, giving it the odd stir.
  8. Crack the eggs into each quarter of the pan, then spoon some of the sauce over the eggs to make sure they soak up all the flamazin’ flavours.
  9. Turn the heat down and cover with a lid for 5-7 minutes, leaving the eggs to do their thing. The sweet spot is cooked but still runny.
  10. Drizzle some Encona West Indian Original Hot Pepper Sauce over the eggs, sprinkle on some fresh coriander leaves, and dish up with crisp toasted sourdough.

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