english breakfast shakshuka

serves 2, takes 30 mins

1 tbsp olive oil
1 onion, roughly chopped
2 rashers thick-cut back bacon, roughly chopped
125g chestnut mushrooms, halved or quartered
1 red pepper, deseeded and chopped into 3cm pieces
1 large garlic clove, thinly sliced
1 tsp smoked paprika, plus extra to serve
400g tin chopped tomatoes
400g tin haricot beans, drained
2 eggs
10g flat-leaf parsley, chopped

Heat the oil in a large, lidded frying pan over a low heat. Add the onion and cook for 8 mins until softened, stirring occasionally.

Add the bacon, mushrooms, pepper and garlic, turn up the heat and cook for 5 mins. Add the paprika, cook for 1 min, then add the tomatoes and haricot beans. Cover and cook for 8 mins.

Season to taste, then use a wooden spoon to make 2 wells in the mixture. Break an egg into each space, re-cover and cook over a low heat for 3 mins or until the whites are set but the yolk is still runny. Top with an extra sprinkling of smoked paprika and the parsley to serve.