SHAKSHUKA FLATBREAD BAKE



NUTRITION: PER SERVING

kcal: 531

fat: 23g

saturates: 9g

carbs: 53g

sugars: 16g

fibre: 8g

protein: 25g

salt: 2.2g


INGREDIENTS

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

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.













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