Shakshuka Flatbread
Shakshuka Flatbread is a delicious and flavorful dish that combines the rich, spiced tomato and pepper stew of shakshuka with the crispy base of flatbread. It's a perfect fusion of flavors and textures that makes for a satisfying meal.
Ingredients
- 4 pieces of flatbread
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 can (14 oz) crushed tomatoes
- Salt and pepper to taste
- 4 eggs
- Feta cheese, crumbled, for topping
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and diced bell pepper, and cook until softened, about 5 minutes.
- Add the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for another 1-2 minutes until fragrant.
- Pour in the crushed tomatoes and season with salt and pepper. Simmer for 10-15 minutes until the sauce has thickened slightly.
- Make 4 wells in the sauce and crack an egg into each well. Season the eggs with salt and pepper.
- Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the egg whites are set but the yolks are still runny.
- Remove from the oven and sprinkle crumbled feta cheese and chopped parsley over the shakshuka.
- Serve the shakshuka flatbread directly from the skillet, with the flatbread for dipping.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 12g
- Fat
- 14g
Supplies
Oven-safe skillet
Tools
Oven
Serving suggestions
Serving suggestions: Serve the shakshuka flatbread with a side salad or some pickled vegetables for a complete meal.
Tips & tricks
Tips: Make sure to use a good quality flatbread for the best texture and flavor in this dish.
Cost
$15