cute kitchen

You might have noticed that I like cooking one-pan dishes a lot. They’re fast, uncomplicated, full of flavour and (almost most importantly): The clean-up is kept to a bare minimum.

This is a mix between baked beans and shakshuka. It‘s a healthy way to fill anyone, serve with a simple green salad if you have time 🙂

Ingredients for 1 pan-full (serves two hungry kids after school but both will comment that they could have eaten more…)

2 Tbsp. olive oil

2 shallots, sliced

240g white beans (the amount you’ll need after having drained the beans)

500g chopped tomatoes (from a glass/can)

1 Tbsp. balsamic vinegar

1 Tbsp. maple syrup

1 Tbsp. Worcestershire sauce

5 Eggs

1 ball of mozzarella

Chopped chives (about 10 long stems of chives)

• Heat olive oil on medium heat. Fry the shallots until light brown (3-5 minutes).

• Add beans and stir well. Now add chopped tomatoes, balsamic, maple syrup, Worcestershire sauce. Season and let bubble gently with the lid on for 5-8 minutes (on a medium heat).

• Turn the heat down, crack 5 eggs into the pan and return the lid to the pan. Cook the eggs for a few (3-8) minutes, depending on how cooked through you want them to be (we like the yolks to be really runny 🙂

• Remove from the heat, sprinkle chopped chives over the dish, salt, pepper and chilli flakes as well. As lucky last: Crumble mozzarella pieces all over the surface. Enjoy!