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Shakshuka flatbread bake

Shakshuka flatbread bake scattered with parsely

Shakshuka flatbread bake

Name: Shakshuka flatbread bake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 2
Ingredients: 1 tbsp olive oil for frying; 1 small onion finely chopped; 2 garlic cloves finely chopped; 1 bay leaf; 1 red chilli finely chopped (deseeded if you don't like it very hot); 1 tsp cumin seeds; 1 tsp smoked paprika; pinch cayenne pepper; 1 red pepper deseeded and sliced; 400g can chopped tomatoes; 200ml vegetable stock; small handful coriander half finely chopped; 2 flatbreads roughly 20cm diameter (Turkish pide are good); 2 eggs; 100g feta

Dan Doherty

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Serves 2

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4.8 out of 5.8 ratingsRate

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Try an exotic brunch of spiced Turkish-style eggs. Using canned tomatoes and shop-bought flatbreads means less prep time on a leisurely morning

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the shakshuka base

1 tbsp olive oil

for frying
1 small onion

finely chopped
2 garlic cloves

finely chopped
1 bay leaf
1 red chilli

finely chopped (deseeded if you don't like it very hot)
1 tsp cumin seeds
1 tsp smoked paprika
pinch cayenne pepper
1 red pepper

deseeded and sliced
400g can chopped tomatoes
200ml vegetable stock
small handful coriander

half finely chopped

For the flatbreads

2 flatbreads

roughly 20cm diameter (Turkish pide are good)
2 eggs
100g feta

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Nutrition: Per serving

kcal531
fat23g
saturates9g
carbs53g
sugars16g
fibre8g
protein25g
salt2.2g

Method

step 1

Heat the oil in a medium pan and fry the onions, garlic, bay leaf and chilli for 3 mins. Add the cumin, paprika and cayenne, season, then cook for a further 3 mins. Add the pepper and cook for 5 mins until it starts to soften.
step 2

Add the chopped tomatoes and stock, lower the heat and simmer for 20-25 mins until you have a thick ragu, then stir in the finely chopped coriander.
step 3

Heat oven to 180C/160C fan/gas 4. Lay each flatbread on a baking tray. Put half the vegetable mix in the centre of each and spread it out a bit, keeping at least an inch spare all the way around as a border. Make a small well in the centre and crack an egg on top of each flatbread. Crumble over the feta and put in the oven for 12-15 mins until the egg is set and the cheese melted slightly. Scatter over the remaining coriander and serve.

Recipe from Good Food magazine, November 2018

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A star rating of 4.8 out of 5.8 ratings

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