Try an exotic brunch of spiced Turkish-style eggs. Using canned tomatoes and shop-bought flatbreads means less prep time on a leisurely morning
Prep:15 mins
Serves 2
For the shakshuka base1 tbsp olive oil, for frying1 small onion, finely chopped2 garlic cloves, finely chopped1 bay leaf1 red chilli, finely chopped (deseeded if you don’t like it very hot)1 tsp cumin seeds1 tsp smoked paprikapinch cayenne pepper1 red pepper, deseeded and sliced400g can chopped tomatoes200ml vegetable stocksmall handful coriander, half finely chopped
STEP 1Heat 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.STEP 2Add 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.STEP 3Heat 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.
