Shakshuka flatbread bake scattered with parsely

Shakshuka flatbread bake

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(5 ratings)

Prep: 15 mins Cook: 50 mins


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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal531
  • fat23g
  • saturates9g
  • carbs53g
  • sugars16g
  • fibre8g
  • protein25g
  • salt2.2g
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    For the shakshuka base

    • 1 tbsp olive oil, for frying
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 small onion, finely chopped



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 2 garlic cloves, finely chopped
    • 1 bay leaf
    • 1 red chilli, finely chopped (deseeded if you don't like it very hot)



      Part of the capsicum family, chillies come in scores of varieties and colours (from green…

    • 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



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 100g feta



      A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…


    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.

    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.

    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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    Comments, questions and tips

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    Saize's picture
    23rd Dec, 2018
    After tasting I found it a little bitter, thinking from the tins tomato’s. So sprinkle a little sugar. This dish is lovely. Perfect for a cold and wet Sunday evening.
    22nd Dec, 2018
    This is a fantastic recipe and so easy to follow. We make our own flatbreads and it fills us up for the day. Lovely, warming and healthy!
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