Shakshuka flatbread bake

breakfast brunch christmas eggs feta leftovers shakshuka spices

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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

Method

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.