Shakshuka flatbread bake recipe | Good Food

Shakshuka flatbread bake scattered with parsely

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.