Spicy baked bean shakshuka with charcoal bread


For the Shakshuka:

2 tbsp  olive oil

2 small red onion, diced finely

1 small red capsicum, diced finely

2 garlic cloves, finely chopped (optional)

1 tsp ground cumin

2 tsp harissa powder

½ cup of tomato puree or or good quality pasta sauce/passata

½  tbsp each of fresh herbs, thyme, dill and parsley

1 tinned  tomato or use up any  really ripe tomatoes you have, just dice finely so they can make a lovely sauce.

1 tin of organic cannellini beans

4 medium free-range eggs

For the charcoal bread:


1.5 cup of non GMO Soy milk or milk of your choice.

1 tsp of Apple Cider Vinegar

2 tbsp of Coconut Oil


2 cups of Chickpea flour

2 tbsp of Ground Flaxseed

2 tbsp of Psyllium husks

1 tsp of Bicarbonate of soda

1 tsp of thyme

1 tsp of Hemp seeds

1 tsp of Garlic Powder (optional)

2 tsp of Activated Charcoal (Optional)

Good pinch of salt & pepper to taste


For the shakshuka: heat olive oil in a large frying pan over a medium heat and add the onion and cook for a few minutes until translucent.  Next add the harissa, capsicum, garlic, cumin, tomato purée,  and ¾ of a teaspoon of salt. Stir and cook on a moderate heat for about 8 minutes to allow the capsicum to soften.

Add the tinned tomatoes and beans and bring to a gentle simmer. Cook for a further 15 minutes until you have quite a thick sauce. Taste for seasoning.

Make 4 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8–10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process).

Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates. Top with some fresh parsley.

For the bread: in a suitable container/bowl add milk and apple cider vinegar and let it rest for 5 minutes or so. In a separate bowl add all dry ingredients, except for the charcoal and mix them together. When the wet combination is well rested and glowing, pour into the dry mix and start folding. Now it’s time to add the coconut oil. Then, aAdd the optional activated charcoal and garlic powder.

Once it’s all blackened and gorgeously dense, transfer it onto a loaf pan, sprinkle a bit of sesame and hemp seeds. Bake for 25 minutes in a pre-heated oven at 200°C.

NOTES: Add more milk if you think the dough is too dry/thick. Ensure bicarbonate of soda isn’t too old or it may not raise as well

Serves 4

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