Shakshuka flatbread bake

I’m a big fan of shakshuka; the warming spices are a great way to start the day. Here I make it a little drier and bake it on a flatbread rather than simmering on the stove. The bread becomes lovely and crisp on the outside and stays soft in the middle.

SERVES 2 PREP 15 mins COOK 50 mins EASY V

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

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. 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.

2 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.

GOOD TO KNOW calcium • folate • fibre • vit c • 2 of 5-a-day

PER SERVING 531 kcals • fat 23g • saturates 9g • carbs 53g • sugars 16g • fibre 8g • protein 25g • salt 2.2g