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Shakshuka flatbread bake scattered with parsely

Shakshuka flatbread bake

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Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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
Nutrition: Per serving
NutrientUnit
kcal531
fat23g
saturates9g
carbs53g
sugars16g
fibre8g
protein25g
salt2.2g
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Ingredients

For the shakshuka base

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.

Goes well with

Recipe from Good Food magazine, November 2018

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Overall rating

Rating: 5 out of 5.7 ratings
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