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Shakshuka traybake
Summary Not available
Person: 4
Calories: 376kcal
Materials
- 2 red peppers thinly sliced
- 2 yellow peppers thinly sliced
- 1 red onion thickly sliced
- 1 aubergine sliced into 15mm/⅝in strips
- 2 tomatoes quartered
- 1 red chilli roughly chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 4 tbsp olive oil
- 4 free-range eggs
- 1 tsp black pepper
- 4 stem fresh coriander to serve
- 4 pitta breads to serve
Instructions
- Preheat the oven to 220C/200C Fan/Gas 7
- Place the peppers, onion, aubergine, tomatoes, chilli, spices and oil into a large roasting tin
- Season with salt and pepper and stir until the vegetables are thoroughly coated in the oil and spices
- Roast for 25 minutes
- Reduce the oven temperature to 180C/160C Fan/Gas 4
- Using a spatula or slotted spoon, place the roasted tomatoes into a bowl and squash until the consistency of a thick sauce, using a wooden spoon or potato masher
- Stir back into the vegetable tin
- Taste and adjust the seasoning
- Make four indentations in the vegetable mixture
- using the back of a spoon
- Crack an egg into each hole and scatter each with a little salt and pepper
- Bake for 10 minutes, or until the eggs are just set or cooked to your liking
- Scatter with the coriander and serve immediately with the warmed flatbreads
Notes
No extra notes
Nutrition
Calories: 376kcal | Carbohydrates: 53g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 377mg | Potassium: 909mg | Fiber: 8g | Sugar: 10g | Vitamin A: 3198IU | Vitamin C: 215mg | Calcium: 123mg | Iron: 4mg
