SHAKSHUKA FLATBREAD BAKE

Shakshuka flatbread bake image

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

Provided by Dan Doherty

Time 1h5m

Number Of Ingredients 15

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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

Steps:

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.
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.
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.

Nutrition Facts : Calories 531 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 25 grams protein, Sodium 2.2 milligram of sodium