Shakshuka With Feta & Flatbreads

Ingredients

• 4 eggs
• 2 garlic cloves, minced
• 1 x 400g tin chopped tomatoes
• 1 red pepper, diced
• 1 red onion, diced
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chilli flakes
• 1 tbsp olive oil
• 50 g feta, crumbled
• 2 flatbreads
• 15 g coriander, chopped
• 2 tbsp tahini
• 15 g mint leaves, chopped
• Fine salt

Method

1. Heat the olive oil in a large ovenproof frying pan over medium heat. Add the red onion and both peppers 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. Stir in the garlic and cook for 30 seconds, just until fragrant; no more. It will keep cooking in the residual heat.
3. Add the cumin, smoked paprika and chilli flakes. Fry them in the oil for 30–60 seconds until the kitchen smells warm and toasty.
4. Pour 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. Make 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. Scatter over the crumbled feta so it softens slightly at the edges.
7. Warm the flatbreads in a dry pan or under the grill until pliable and lightly blistered.
8. Drizzle the shakshuka with tahini, scatter the chopped coriander and torn mint across the top, and bring the pan straight to the table with the warm flatbreads alongside for scooping.