Name: Shakshuka flatbread bake
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 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 -

Ingredients for - Shakshuka flatbread bake

1. 1 tbsp olive oil , for frying

2. 1 small onion , finely chopped

3. 2 garlic cloves , finely chopped

4. 1 bay leaf

5. 1 red chilli , finely chopped (deseeded if you don't like it very hot)

6. 1 tsp cumin seeds

7. 1 tsp smoked paprika

8. Pinch cayenne pepper

9. 1 red pepper , deseeded and sliced

10. 400g can chopped tomatoes

11. 200ml vegetable stock

12. small handful coriander , half finely chopped

13. 2 flatbreads , roughly 20cm diameter (Turkish pide are good)

14. 2 eggs

15. 100g feta

How to cook deliciously - Shakshuka flatbread bake

1 . Stage

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 . Stage

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 . Stage

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.