Baked eggs Shakshuka with tomato sauce and beans make for a bright and spicy start to the day with simple, healthy ingredients. Can be eaten with a slice of your favourite bread or on its own. This middle-eastern inspired dish of baked eggs, hearty tomato sauce and made as a complete filling meal with the addition of lima beans.

This is my husbands favourite quick but filling low carbohydrate and high protein breakfast or brunch and I cannot count the number of times, I have made this dish for him.  The secret to making this dish taste amazing is in letting the sauce simmer in a saucepan for ten minutes.  The flavours set and develop and are readied for when the beans are added.

If your one to really enjoy your eggs for breakfast and would like to try something different to scrambled, fried or poached.  These baked eggs will very much add a ray of sunshine to your breakfasst.

You can vary this baked egg dish in so many ways.  Throw in some chopped spinach or perhaps a nice and spicy chorizo sauce.  The variations are endless.

In this recipe, have used lima beans – or otherwise known as butter beans and carry many health benefits in their repertoire.  Lima beans are an excellent source of cholesterol-lowering fibre, as are most legumes.  For people who are sensitive to sulfites, lima beans contain a trace mineral which is responsible for detoxifying sulfites.

The large dose of insoluble fibre contained in the beans also help to alleviate symptoms of irritable bowel symptoms and certain digestive disorders.  This meal also makes for a hot and tasty breakfast idea – due to its filling nature and high protein content this baked eggs breakfast is a great meal option for losing weight.

Lima beans’ contribution to heart health lies not just in the fibre content but in the significant amount of folate and magnesium.  Manganese assists in our energy production, high protein and iron are other essential nutrients. Including lima beans into this breakfast dish, is certainly the right start to the day.

Yield: serves 4

Baked Eggs Shakshuka with tomato sauce and beans

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

You cannot go wrong serving this Shakshuka for breakfast, brunch or lunch or as an easy dinner. This Baked Eggs dish is a simple one pan meal that makes a statement.

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Ingredients

• 250g tin lima beans
• 250g tin tomatoes cherry
• 2 tablespoons pure olive oil
• 4 cloves garlic
• finely chopped garlic
• 1 small cinnamon stick
• 2 cups water
• 4 eggs

Instructions

1. In a saucespan add the olive oil and garlic. Stir through for 10 seconds. Add the tinned tomatoes and cinnamon stick. When the tomato sauce starts to bubble, add 3 cups water and allow to simmer for 10 minutes or a little longer - until it reduces by half.
2. Drain and rinse the lima ( butter ) beans. Add to the sauce 2 minutes before remove from the heat.
3. Remove the cinnamon stick.
4. In a baking dish, add the tomato sauce, and gently crack your eggs over the sauce. I usually make a little well, before I place the egg onto the sauce.
5. Bake for 7 minutes in a moderate fan forced oven ( 180 degree Celcius).
6. Serve with Cracked pepper and finely chopped parsely.

Notes

Baked Eggs Recipe Variations

1/2 cup chopped spinach, add when the tomato sauce is simmering.

1 chorizo sausage, chopped or sliced through the middle instead of the beans

Baked Eggs Recipe Tips

Keep your tomato sauce simple and add a maximum of two key ingredients ( don't go crazy ).

Let your sauce develop by allowing to simer for 5 minutes or longer if possible.

You can season with salt if you like, but tinned products usually have enough salt in their brine, and despite rinsing residue salt in the product remains.

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• MUTTI, A WELL-KEPT SECRET SINCE 1971
• MUTTI, A WELL-KEPT SECRET SINCE 1971

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