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Shakshuka Traybake
Ingredients
2
red peppers
2
yellow peppers
1
red onion
1
aubergine
800g
vine tomatoes
1
red chilli
1 tsp
ground cumin
1 tsp
smoked paprika
2 tbsp
olive oil
4
free-range eggs
to taste
sea salt
to taste
black pepper
1 handful
fresh coriander
to serve
flatbreads
Instructions
STEP 1
Preheat the oven to 220C/200C Fan/Gas 7.
STEP 2
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.
STEP 3
Reduce the oven temperature to 180C/160C Fan/Gas 4.
STEP 4
Using a spatula or slotted spoon, place the roasted tomatoes into a bowl and squash until thick sauce consistency, using a wooden spoon or potato masher. Stir back into the vegetable tin. Taste and adjust the seasoning.
STEP 5
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.
STEP 6
Scatter with the coriander and serve immediately with warmed flatbreads.
Nutrition Facts
(per serving)
Calories:
948 calories
Servings:
4 servings
Carbohydrates:
66 g
Fat:
48 g
Fiber:
34 g
Protein:
44 g
Sugar:
16 g
Meal Effort
Preparation:
30 minutes
Cook:
30 minutes
Total:
1 hrs