Bloody Shakshuka

There was a time, not so long ago, when you couldn’t buy a cook book that didn’t include a recipe for Shakshuka. Well, here’s us jumping on the bandwagon with a Bloody Shakshuka.

Needless to say, this with a Bloody Bens Bloody Mary is a bloody great combo.


(Serves One)

  • Splash of Olive Oil
  • 60g Chorizo, Diced
  • 80g Tinned Black Eyed Beans
  • 1/2 Tbsp Tomato Puree
  • 125ml Bloody Bens Bloody Mary Mix
  • 2 Large Handfuls of Baby Spinach
  • 1 Egg
  • Grating of Strong Cheddar
  • Sliced Spring Onions to serve
  • Sliced Red Chilli to serve
  • Toast to serve


Heat the Olive Oil in a small frying pan over a medium to high heat. When hot, chuck in the Chorizo pieces and leave to cook for 2 minutes, until leaking their ruby red oils and turning crisp around the edges.

Tip in the Black Eyed Beans and stir through the Chorizo. Add the Tomato Puree and stir in with the other ingredients.

Pour in the Bloody Bens Bloody Mary Mix along with a splash of Water. Bring to the boil.

Reduce the heat a little and add the Spinach. Turn in the hot sauce until wilted.

Use a spoon to create a small indent in the middle of the pan. Crack in an Egg and grate some Cheese on top. Place a lid on the pan (if you don’t have a lid then find a suitably sized plate) and cook for about 4 minutes.

Remove the lid, scatter with Spring Onions and Chilli and get stuck in.