Saturday Brunch  Chorizo + Baked Bean Shakshuka 

There’s something about a lazy Saturday that just calls for brunch magic not quite breakfast, not quite lunch, but always totally delicious! One of my favorite weekend treats is this warm, spicy, and super satisfying Chorizo + Baked Bean Shakshuka. It’s got cozy baked beans, flavorful chorizo, and just the right amount of spice to wake up your taste buds. Plus, it’s easy to whip up and perfect for sharing!

This recipe was inspired by @rhianfit, and I’ve added a creamy twist that makes it even more comforting. Whether you’re having a relaxed morning at home or treating someone special to a homemade brunch, this dish hits the spot. Grab a slice of crusty bread, add a side of avocado, and let’s make your Saturday brunch shine!

Method 

Sautéing the Base

Start by placing a frying pan over medium heat. Add a small splash of oil, then toss in the sliced red onion. Let it cook gently for about 5 minutes, stirring occasionally, until the onion softens and turns golden. This brings out its natural sweetness. Once the onion is soft, add the chopped chorizo, red pepper strips, and crushed garlic. Cook everything together for another 4–5 minutes. The chorizo will begin to release its oils, and the red pepper should start to soften. By this stage, your kitchen will smell amazing!

Seasoning and Simmering

Sprinkle in the paprika and cumin to coat the mixture evenly. Give it all a good stir so the spices can warm through and blend with the other flavors. Now pour in the two tins of baked beans. Stir again, and turn up the heat slightly to bring the mixture to a gentle boil. Let it bubble for about 3–4 minutes to thicken slightly.

Adding the Cream

Once the bean mixture is hot and bubbling, remove the pan from the heat. This is important so the cream doesn’t split. Stir in the tablespoon of light cream gently. It’ll add a smooth, rich texture to the dish, balancing the spice and chorizo beautifully.

Preparing for the Oven

Transfer the bean and chorizo mixture into an oven-safe baking dish, spreading it out evenly. Using the back of a spoon, make two small wells in the mixture. These are where your eggs will go. Crack one egg into each well, trying not to break the yolk.

Baking to Finish

Place the dish into a preheated oven at 180°C (350°F) and bake for around 15 minutes. Keep an eye on the eggs you’re aiming for set whites and slightly runny yolks. Once they’re just right, take the dish out of the oven.

Final Touches Before Serving

Sprinkle with a little salt and pepper to taste. Your shakshuka is now ready to be served! Use a large spoon to carefully scoop out each serving, making sure to get an egg in each portion.

Necessary Tools 

• Frying pan
• Oven-safe baking dish
• Chopping board + knife
• Garlic crusher (or use the flat side of a knife!)
• Measuring spoons
• Spatula or wooden spoon

Serving Suggestions 

Serve your shakshuka warm with 

• Crusty bread (perfect for dipping!)
• Sliced avocado
• Fresh herbs like parsley or coriander
• A sprinkle of chili flakes if you like some heat

Fun Fact 

Shakshuka originally comes from North Africa and the Middle East, but it’s been embraced all around the world. Traditional shakshuka usually uses a tomato base, but this baked bean version gives it a fun British twist kind of like brunch fusion!

Conclusion 

This chorizo + baked bean shakshuka is a cozy, flavor-packed dish that brings big brunch vibes without a ton of effort. It’s warm, satisfying, and just the right kind of messy with a yolk that begs to be dipped into. Perfect for slow Saturdays, shared laughs, and full bellies. Give it a go this weekend, brunch just got better!