EGGS FOR BRUNCH
The full English shakshuka-style
“Cooking a full English in the style of a shakshuka makes the process a lot more manageable”
A long weekend wouldn’t be complete without a fry-up. But, the problem with cooking one is that there are usually so many pans to juggle, which is not ideal if you’ve just woken up! This clever brunch is cooked in the style of a shakshuka, which makes things a lot more manageable.
SERVES 2 PREP 10 mins COOK 25 mins EASY
1 tbsp vegetable or sunflower oil
4 chipolatas
4 streaky bacon rashers
200g chestnut or button mushrooms, sliced
400g can haricot beans, drained
200ml passata
6 cherry tomatoes
1 tbsp tomato ketchup
pinch of chilli flakes (optional)
2-4 eggs
small handful of parsley, chopped buttered toast, to serve
Heat the oil in a large, deep frying pan and cook the chipolatas
