Shakshuka With Feta & Flatbreads

• 4eggs
• 2garlic cloves, minced
• 1 x 400gtin chopped tomatoes
• 1red pepper, diced
• 1red onion, diced
• 1 tspground cumin
• 1 tspsmoked paprika
• ½ tspchilli flakes
• 1 tbspolive oil
• 50 gvegetarian-labelled feta, crumbled
• 2flatbreads
• 15 gcoriander leaves, torn
• 2 tbsptahini
• 15 gmint leaves, torn
• Fine salt
• Black pepper, to taste

Method

1. 1Heat the olive oil in a large ovenproof frying pan over medium heat. Add the red onion and the red pepper with a good pinch of salt; the salt pulls moisture out and helps them soften rather than colour. Fry for 5–6 minutes until glossy and slumping at the edges.
2. 2Stir in the garlic and cook for 30 seconds, just until fragrant; no more. It will keep cooking in the residual heat.
3. 3Add the cumin, smoked paprika and chilli flakes. Fry them in the oil for 30–60 seconds until the kitchen smells warm and toasty.
4. 4Pour in the chopped tomatoes with 100 ml water. Season well with salt and pepper, then simmer for 12–15 minutes, stirring now and then, until the sauce is thick, jammy and a deep brick red.
5. 5Make 4 wells in the sauce with the back of a spoon and crack an egg into each. Cover the pan and cook for 5–6 minutes until the whites are set and opaque but the yolks still wobble when you nudge the pan.
6. 6Scatter over the crumbled feta so it softens slightly at the edges.
7. 7Warm the flatbreads in a dry pan or under the grill until pliable and lightly blistered.
8. 8Loosen the tahini with 1–2 tbsp water and drizzle over the shakshuka, then scatter the torn coriander and torn mint across the top, and bring the pan straight to the table with the warm flatbreads alongside for scooping.

Per serving

kcal

680

protein

31.9g

fibre

9.5g

carbs

59.1g

fat

35g