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Smoky breakfast beans

Smoky breakfast beans

This is a delicious twist on the traditional brunch of baked eggs, or shakshouka. Ready in just 25 minutes, this protein-packed breakfast… For a real show-stopper Sunday, serve in the skillet with big chunks of bread to dip in the sauce.

  • Serves 2

  • 25 Minutes

  • 1 pan

  • Beginner

Suitable for vegans

Smoky Spanish-style Grains & Rice


  • 1 tbsp olive oil
  • 1 red onion, finely diced
  • 2 garlic cloves, crushed
  • 1 red pepper, sliced
  • 1 400g tin chopped tomatoes
  • 1 400g tin cannellini beans, haricot beans or butter beans, rinsed and drained
  • 1 tbsp tomato puree
  • 100ml vegetable stock or water
  • Pinch of salt and pepper
  • 1 x 250g pouch Merchant Gourmet Smoky Spanish-style grains and rice
  • 10g fresh chives, chopped, to serve
  • ½ avocado, sliced, to serve
  • Fresh bread, to serve (optional)


  1. Heat the olive oil in a skillet or frying pan over a medium heat. Add the onion and fry for 3-4 minutes, or until starting to soften. Add the garlic and red pepper and cook for 5 minutes more.
  2. Once the pepper has started to soften, add the chopped tomatoes, beans, tomato puree and vegetable stock (or water) with a pinch of salt and pepper and stir to combine. Bring to a gentle simmer and lower the heat. Cook for 10 minutes, stirring occasionally, until the sauce thickens.
  3. Add the grains and stir to combine, adding a little more water if needed. Bring back to a simmer and cook for 3 minutes more.
  4. Serve with the chives and avocado or a big chunk of bread.

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