Air Fryer Baked Bean Shakshuka

A tin of baked beans get a delicious makeover with this shakshuka inspired dish. Shakshuka is usually made with tomatoes, which we're swapping here for baked beans. Warm flavours of cumin and paprika and added red onion and bell pepper, make this a satisfying and nourishing dish. Recipe adapted from Budget Air-Fryer Cookbook by Jenny Tschiesche, Photography by Kate Whitaker © Ryland Peters & Small.

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Ingredients

red onion 1 (sliced)
bell pepper 2 (sliced)
ground cumin 1 ½ tsp
smoked paprika 1 ½ tsp
chilli flakes ½ tsp
baked beans 800 g
tomato purée 1 tbsp
egg 4
folded flatbreads 4

Method

Peel and slice the red onion. Deseed and slice the peppers.
Preheat the air fryer to 180ºC.
Place the onion and peppers in a heatproof dish that ﬁts in your air fryer and toss with a spoon to break up a little. Add a generous glug of oil and then season with the cumin, paprika, chilli ﬂakes and salt.
Place the dish in the preheated air fryer and cook for 8–10 minutes, until the vegetables are soft.
Stir in the baked beans and tomato purée, then make a well in the mixture for each egg. Crack an egg into each well.
Put the dish back in the air fryer and cook for a further 7–9 minutes, or until the egg whites are cooked but the yolks are still a little bit runny.
Warm up the flatbreads as per packet instructions.
Plate up the shakshuka and serve with the flatbreads. Enjoy!

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