Roasted pepper shakshuka
Save recipe
Serves 4
Easy
Prep: 20 mins
Cook: 40 mins
A star rating of 4.3 out of 5.3 ratingsRate
loading...
Get your kids in the kitchen to make this roasted pepper shakshuka. We use a roasting tin which makes it easier for younger cooks
Healthy
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Sticky mango-roasted salmon
A star rating of 4.8 out of 5.17 ratings
One-tray roast chicken dinner
A star rating of 5 out of 5.2 ratings
Pear & chocolate flapjacks
A star rating of 3.5 out of 5.2 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 peppers
-
1 tbsp olive oil
-
3 garlic cloves
crushed
-
2 x 400g can chopped tomatoes
-
1-2 tsp ras el hanout
(see tip below)
-
4-8 eggs
-
4 flatbreads
-
small bunch of coriander
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
-
kcal354
-
fat9g
low
-
saturates2g
-
carbs47g
-
sugars11g
-
fibre6g
high
-
protein18g
-
salt0.34g
Ad
Method
-
step 1
Heat the oven to 220C/200C fan/gas 6 or if using an air fryer heat to 200C. Find a deep roasting tin (ours was 25cm x 35cm).
-
step 2
Cut the peppers into strips, then tip into the roasting tin. Drizzle over the olive oil. Season the peppers with a pinch of salt and some black pepper, then toss together using a wooden spoon. Bake in the oven or air fryer for 10 mins.
-
step 3
Carefully remove the tin from the oven or air fryer. Squeeze the crushed garlic over the peppers.
-
step 4
Add the crushed tomatoes and ras el hanout spice blend. Mix the ingredients using a wooden spoon, then return to the oven or air fryer and bake for 15 mins.
-
step 5
Remove from the oven. Crack your first egg into a small bowl. Make a little space in the tomatoey sauce with your wooden spoon, then pour in the egg. Continue with the rest of the eggs, cracking them into the bowl, then making a little space in the sauce and pouring them in. Return the tin to the oven and bake for 5 mins more.
-
step 6
Remove the tin, then put the flatbreads in the oven or air fryer and heat through for 5 mins.
-
step 7
To serve, use a big spoon to scoop an egg or two onto each plate, along with some of the sauce, and sprinkle over the coriander. Serve with the flatbreads.
-
step 8
When the timer beeps, carefully remove the flatbreads from the oven and put them on a plate. To serve, use a big spoon to scoop an egg or two onto each plate, along with some of the sauce, and sprinkle over the coriander. Serve with the flatbreads.
Recipe tip
What’s ras el hanout? Ras el hanout is a blend of spices often used in North African cuisines. The name in Arabic means ‘head of the shop’, which comes from spice merchants blending their best spices together to create this punchy mix. Try a little pinch of the spice blend before adding it to the shakshuka as some contain chilli, so you may find it quite spicy. If you don’t have ras el hanout at home, you can substitute it with a pinch of each of the following – ground cumin, ground coriander, ground cinnamon, ground pepper and ground ginger.
Roasted pepper power! Peppers are a fantastic veggie to roast and can be used in lots of ways. Try a few of these ideas:
- Stuff roasted peppers into a wrap with hummus for a tasty lunch
- Mix roasted peppers through some couscous or pasta with a spoonful of pesto
- Use a blender to whizz roasted peppers, toasted almonds, garlic and olive oil to a purée to serve with fish or roast lamb
Recipe from Good Food magazine, October 2022
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.3 out of 5.3 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...