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Image for Recipe - The Hairy Bikers’ Full English Shakshuka

The Hairy Bikers’ Full English Shakshuka

Image for Recipe - The Hairy Bikers’ Full English Shakshuka
  • Time preparation 5 minutes
  • cook time 30 minutes
  • Serve Serves 4

"We’ve taken the classic Middle Eastern shakshuka – one of our favourite dishes that we first discovered and cooked in Israel – and given it a touch of the full English to make an epic one pot breakfast or brunch. We’ve gone the full Monty here, but feel free to adapt as you like. A word of advice – this is proper filling, so you won’t need lunch" - The Hairy Bikers

Recipe taken from The Hairy Bikers’ One Pot Wonders by Si King and Dave Myers. Published by Seven Dials (£22), photography by Andrew Hayes-Wat
  • 2 tbsps olive or rapeseed oil
  • 6 good-quality pork sausages, peeled and broken up into balls
  • 2 tbsps HP sauce
  • 100g smoked bacon lardons
  • 1 onion, thinly sliced
  • 200g button mushrooms, halved
  • 2 slices of black pudding (optional)
  • 400g can of chopped tomatoes
  • 100g haricot beans (about half a 400g can), drained and rinsed
  • 4 free-range eggs
  • Salt and black pepper
  • Hot buttered toast to serve

Heat a tablespoon of the oil in a large frying pan or sauté pan that has a lid. Fry the sausage balls until they have browned on all sides, then add a tablespoon of the HP sauce.

Stir to coat the sausage balls 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 this 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 crisping up.

The onion should have started to soften and brown around the edges.

If using black pudding, crumble it up and fry it very briefly. Put the sausages back in the pan with everything else. Add the tomatoes and the remaining HP sauce, together with the beans and about 200ml of water, then stir to deglaze the base of the pan.

Season with salt and pepper, bring to the boil, then turn down the heat and cover the pan. Cook for 10 minutes.

Make wells in the mixture and break the eggs into them. Cover the pan and cook for a few minutes until the whites are just set and the egg yolks are runny. Serve with hot buttered toast.

Ingredients

  • 2 tbsps olive or rapeseed oil
  • 6 good-quality pork sausages, peeled and broken up into balls
  • 2 tbsps HP sauce
  • 100g smoked bacon lardons
  • 1 onion, thinly sliced
  • 200g button mushrooms, halved
  • 2 slices of black pudding (optional)
  • 400g can of chopped tomatoes
  • 100g haricot beans (about half a 400g can), drained and rinsed
  • 4 free-range eggs
  • Salt and black pepper
  • Hot buttered toast to serve

Method

Heat a tablespoon of the oil in a large frying pan or sauté pan that has a lid. Fry the sausage balls until they have browned on all sides, then add a tablespoon of the HP sauce.

Stir to coat the sausage balls 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 this 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 crisping up.

The onion should have started to soften and brown around the edges.

If using black pudding, crumble it up and fry it very briefly. Put the sausages back in the pan with everything else. Add the tomatoes and the remaining HP sauce, together with the beans and about 200ml of water, then stir to deglaze the base of the pan.

Season with salt and pepper, bring to the boil, then turn down the heat and cover the pan. Cook for 10 minutes.

Make wells in the mixture and break the eggs into them. Cover the pan and cook for a few minutes until the whites are just set and the egg yolks are runny. Serve with hot buttered toast.

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