• Leanne Fullwood

Easy Shakshuka


Shakshuka isn’t something I come across on a regular basis in the UK but it really is delicious and such an easy vegetarian dish to make. Commonly found across the Mediterranean and Middle East, it’s traditionally made with peppers, onions and tomatoes in a rich spiced sauce. My husband is not a particular fan of many of these ingredients but he loved this dish and demolished the lot!

As well as being packed with nutritious veg, it’s also pretty economical with it’s ingredients making it a great brunch or supper idea for any day of the week.


Don’t be scared about the flatbreads- they are super and dont require any bread making expertise and they turn out beautifully light and crisp. The garlic butter really packs a punch with flavour and makes them super tasty! This recipe does make 4 flatbreads which is a lot so you can cut the flatbread recipe in half if you don’t want quite as much!


Easy Shakshuka with Flatbreads

Serves 2


Prep time: 20 minutes

Cooking time: 30 minutes

Ingredients

1 tsp rapeseed oil

1 onion, finely diced

1 Cloves of garlic, finely chopped

1 medium aubergine in 1cm chunks

1 pepper in 1cm chunks

Handful of cherry tomatoes, quartered

1 tbsp Ras el hanout spice

Freshly ground salt and pepper

1 can of good quality chopped tomatoes

1 vegetable jelly stock, dissolved in 200ml boiling water

2 tbsp fresh corriander

4 eggs

For the flatbreads (makes 4)

175g plain flour (I use 100g white 75g wholemeal flour if I can get it!)

175g yoghurt

1/2 tsp baking powder

1/2 tsp cumin seeds (optional)

Garlic butter for the flatbreads (50g softened butter, 1 clove finely grated garlic, 1 tbsp finely chopped coriander)

To serve:

50g crumbled feta cheese

Natural yoghurt

Chopped coriander


Method:


1. In a medium sized non-stick frying pan, fry the onion in the rapeseed oil on a medium heat for 3-4 minutes until soft. Add the garlic and fry for a further 2 minutes, stirring continuously.


2. Turn up the heat a little, the add the aubergine and pepper chunks with the ras el hanout spice and fry for 3-4 minutes until softened and you really start to smell the spice. Season with freshly ground salt and pepper.

3. Add the tomatoes, 200ml stock, and stir. Bring to the boil and then reduce the heat to a simmer.


Now for your flatbreads:


4. Add the flour, yoghurt, baking powder, cumin seeds (if you’re using them) into a bowl and add freshly ground salt and pepper. Mix with your hands until you have a sticky dough.


5. Turn out onto a floured work surface and knead the mix together until smooth (2-3 minutes).


6. Divide the dough into 4 pieces, roll each into a small ball. Press onto a floured work surface and roll out flat (circle, oval, square it doesn’t matter!) and set aside. Repeat with the remaining dough (this does make a lot so it depends how hungry you are!)


7. Preheat the oven to 100°C (just to keep your breads warm). Make your garlic butter ensuring you’re butter is really soft.


8. Heat a griddle pan (if you have one) or a frying pan and add a little oil. Once hot, add your flatbreads one or two at a time. After 2-3 minutes, once golden underneath and puffy, flip over and repeat for a further 2-3 minutes. Stick the cooked flatbreads on a baking tray, brush with the garlic butter, pop in the oven and repeat.


Back to your shakshuka:


9. Stir in the fresh coriander and then made four little “wells” or holes in the spiced tomato mix. Crack an egg into each hole and cover with a lid. The eggs should be cooked in around 3 minutes but may need a little longer if still too wobbly. You want to try to get runny yolks so don’t over cook them!


10. Serve your shakshuka in bowls topped with a sprinkle of feta cheese, a dollop of yoghurt and more fresh coriander with your garlic butter flatbreads on the side!



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