Shakshuka traybake
By Claire
About This Recipe
Perfect for a lazy weekend, this shakshuka traybake recipe allows you to slowly roast vegetables in the oven while you have a snooze.
Instructions
Ingredients
- 2 red peppers, thinly sliced
- 2 yellow peppers, thinly sliced
- 1 red onion, thickly sliced
- 1 aubergine, sliced into 15mm/⅝in strips
- 800g/1lb12oz vine tomatoes, quartered
- 1 red chilli, roughly chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 4 free-range eggs
- sea salt and freshly ground black pepper
- handful fresh coriander, roughly chopped, to serve
- flatbreads or pitta breads, warmed, to serve
Method
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Preheat the oven to 220C/200C Fan/Gas 7.
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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.
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Reduce the oven temperature to 180C/160C Fan/Gas 4.
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Using a spatula or slotted spoon, place the roasted tomatoes into a bowl and squash until the consistency of a thick sauce, using a wooden spoon or potato masher. Stir back into the vegetable tin. Taste and adjust the seasoning.
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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.
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Scatter with the coriander and serve immediately with the warmed flatbreads.
Nutritional Information
peppers
red onion
aubergine
tomatoes
chilli
cumin
paprika
olive oil
eggs
black pepper
fresh coriander
pitta breads
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Shakshuka traybake