Shakshuka traybake
Summary Not available
- 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
- 2 tbsp olive oil
- 4 free-range eggs
- 1 tsp black pepper
- 4 stem fresh coriander (to serve)
- 4 pitta breads (to serve)
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
No extra notes