How To Make Shakshuka Flatbread Bake
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Serves:
Ingredients
- 4 pieces of flatbread
- 2 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili flakes
- 1 can (400g) crushed tomatoes
- Salt and pepper to taste
- 4 large eggs
- Fresh cilantro or parsley, chopped for garnish
Instructions
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Preheat the oven to 375°F (190°C).
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Heat olive oil in a large oven-safe skillet over medium heat.
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Add the diced onion and red bell pepper to the skillet and sauté until they are softened, about 5 minutes.
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Stir in the minced garlic, ground cumin, paprika, and chili flakes. Cook for another minute.
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Pour in the crushed tomatoes and season with salt and pepper. Simmer for 10 minutes.
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Make wells in the sauce and crack the eggs into them. Season the eggs with salt and pepper.
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Transfer the skillet to the preheated oven and bake for about 10-12 minutes, or until the eggs are cooked to your desired doneness.
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Remove from the oven and allow it to cool for a few minutes.
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Serve the shakshuka flatbread bake with fresh cilantro or parsley for garnish.
Nutrition
- Calories : 324kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 542mg
- Total Carbohydrates : 41g
- Dietary Fiber : 5g
- Sugar : 9g
- Protein : 12g
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