Shakshuka flatbread bake

• olive oil↗1 tbsp tbsp

  for frying

• small onion↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• bay leaf↗1
• red chilli↗1

  finely chopped (deseeded if you don't like it very hot)

• cumin seeds↗1 tsp tsp
• smoked paprika↗1 tsp tsp
• cayenne pepper↗pinch pinch
• red pepper↗1

  deseeded and sliced

• chopped tomatoes400g can g
• vegetable stock↗200ml ml
• coriandersmall handful

  half finely chopped

• flatbreads2

  roughly 20cm diameter (Turkish pide are good)

• eggs↗2
• feta↗100g g

Step-by-step instructions

1. 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. 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. 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.