This British shakshuka is fun! It’s the full English – sausages, bacon, mushrooms, tomatoes, beans and eggs – all cooked in one pan. And if you like a bit of brown sauce with your brekkie, it’s used to glaze the sausages and give a subtle tang to the tomato sauce.
- 2 tbsp olive oil
- 6 sausages, skins removed, shaped into small balls
- 2 tbsp bottled brown sauce, such as HP sauce
- 100g/3½oz smoked bacon lardons
- 1 onion, thinly sliced
- 200g/7oz button mushrooms, halved
- 2 slices black pudding, crumbled (optional)
- 400g tin chopped tomatoes
- 100g/3½oz cooked haricot beans (about half a 400g tin, drained and rinsed) (optional)
- 4 free-range eggs
- salt and freshly ground black pepper
- hot buttered toast, to serve (optional)
Heat 1 tablespoon of the oil in a large, lidded frying pan. Fry the sausage balls until browned on all sides, then add 1 tablespoon of the brown sauce. Stir to coat the meat and keep stirring until they look caramelised, then remove them from the pan and set aside. Deglaze the pan with a little water and pour it over the sausages.
Add the remaining oil to the pan. Fry the bacon, onion and mushrooms together until the bacon has rendered its fat and is beginning to crisp. The onion should have started to soften and brown around the edges. If using, add the black pudding and fry very briefly, then put the sausages back in the pan.
Add the tomatoes and the remaining brown sauce, along with the beans, if using, and about 200ml/7fl oz water, then stir to deglaze the pan. Season with salt and pepper and bring to the boil, then turn down the heat, cover the pan and cook for 10 minutes.
Make four wells in the mixture and break the eggs into them. Cover and cook for a few minutes until the whites are just set and the yolks are still runny. Serve with hot buttered toast if you want to go the whole hog.