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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