Shakshuka on Flatbread
Yes, I’m jumping on the trend bandwagon, but shakshuka is a fantastic breakfast. When it comes to a cooked breakfast, eggs and bread are the essentials. There are only so many ways to serve them, and if you’re like me, you’ll douse them in ketchup. Why not use tomatoes instead? This breakfast is simple. After a bit of garlic and ginger prep, it’s mostly about waiting—for the tomatoes to cook and the eggs to bake. That gives you time to make coffee or tea. You can grill the flatbread in advance or quickly toast it before starting the tomatoes. Note: If you cook the tomatoes in advance, you may need to bake the eggs a little longer, as the heat from the tomatoes helps cook them quickly. I’ve started using jarred minced garlic and ginger to save time, but the recipe assumes you’re using fresh.
Serves 2
Hands-on Time 10 minutes
Cooking Time 19 minutes
Ingredients
½ tbsp olive oil
1 garlic clove
½ thumb-sized piece of root ginger
½ tsp smoked paprika
½ tsp ground cumin
1 x 200g tin chopped tomatoes
¼ tsp fine salt
½ tsp dried oregano
2 medium eggs
100g Greek yoghurt
Equipment
Saucepan with lid
Teaspoon
Micro-grater
Wooden spoon
Baking sheet
Method
Preheat the oven to 190°C/170°C (fan)/375°F/Gas Mark 5.
Heat the olive oil in a saucepan over medium-low heat. Grate in the garlic and ginger, and cook for 2 minutes until softened.
Add the smoked paprika and cumin, stirring for 1 minute.
Stir in the tomatoes, salt, and oregano. Bring to a boil, then reduce to a simmer. Cover with a lid (leaving a vent) and cook for 10 minutes, stirring occasionally.
Place the flatbreads on a baking sheet. Spread the tomato sauce over the bread, creating a raised edge to hold the eggs.
Crack the eggs into the centre of each flatbread. Bake for 9 minutes, or until the egg whites are set but the yolks are still runny.
Dollop Greek yoghurt over the tomato sauce and serve immediately.
Enjoy!
