Shakshuka flatbread bake

Try an exotic brunch of spiced Turkish-style eggs. Using canned tomatoes and shop-bought flatbreads means less prep time on a leisurely morning

  • Prep:15 mins
    Cook:50 mins
  • Serves 2
  • Easy

Nutrition per serving

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


  • 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
  • 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.

  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.

  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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