Name: WATCH: How to make chakalaka baked beans shakshuka
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 1 tbsp olive oil; 1 tbsp butter; 1 onion chopped; 2 garlic cloves chopped; 1 tsp ground cumin; 1/2 tsp ground coriander; 1 tsp smoked paprika; 1 tbsp Rhodes Tomato Paste; 200 g Rhodes Chopped Tomatoes; 400 g Rhodes Chakalaka; 410 g Rhodes Baked Beans in Tomato Sauce; 6 eggs; fresh coriander chopped, to garnish

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Ingredients (13)

1 tbsp	olive oil
1 tbsp	butter
1	onion — chopped
2	garlic cloves — chopped
1 tsp	ground cumin
1/2 tsp	ground coriander
1 tsp	smoked paprika
1 tbsp	Rhodes Tomato Paste
200 g	Rhodes Chopped Tomatoes
400 g	Rhodes Chakalaka
410 g	Rhodes Baked Beans in Tomato Sauce
6	eggs
	fresh coriander — chopped, to garnish

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Method:

Heat butter and olive oil in an oven-proof pan. Sauté the onion until translucent and lightly golden before adding the garlic. Add the cumin, ground coriander and smoked paprika, and fry until just fragrant.

Add the Rhodes Tomato Paste followed by the Rhodes Chopped Tomatoes, Rhodes Chakalaka and Rhodes Baked Beans in Tomato Sauce. Stir to mix in, then allow to mixture to cook down slightly – this may take 5–7 minutes.

With the back of a spoon, make four indents in the bean and chakalaka mixture and gently break the eggs directly into the mixture.

Cover with a lid or place in a preheated oven at 180˚C. Cook until the egg whites are no longer translucent.

Top with fresh coriander and serve with fresh crusty bread.