Cast iron pan with Shashuka

Transform tinned cherry tomatoes and baked beans and sausages into a drool-worthy dish that’s perfect for brunch, lunch or dinner.


The Tinned Heroes

  • 400g tinned baked beans with sausages/vegan sausages
  • 400g tinned cherry tomatoes

Other Ingredients

  • 1 handful frozen peppers
  • 2 cloves of garlic
  • 1 handful of chopped jalapenos
  • 2 tsp paprika or spice of your
  • choice (we like fajita seasoning)
  • 4 eggs
  • Toasted sourdough, chopped
  • parsley and sour cream to serve
picture of meal - Shakuka in cast iron pan


  1. Add some oil to a large skillet and fry off your frozen peppers until soft. Add your garlic and chopped jalapenos (if using) and fry for another minute.

  2. Next up, add in your tin of cherry tomatoes. Use the back of your spoon to crush some of the tomatoes so that they break down quicker. Leave to simmer on a medium heat for about 5 minutes before adding your tin of baked beans and sausages and your spices.

  3. Give everything a mix and leave to simmer on a low heat for a further 10 minutes, stirring occasionally.

  4. Once the sauce has thickened, make four wells in the pan and crack an egg into each. Cover (with a lid or some tinfoil) until the egg whites are cooked and the yolks are runny.

  5. Add a handful of chopped parsley and serve in the middle of the table for everyone to tuck into, with sour cream and plenty of bread.