No Bake Shakshuka Recipes

Steps:

• Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
• Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.

Steps:

• Heat the oil in a medium pan and fry the onions, garlic, bay leaf and chilli for 3 mins. Add the cumin, paprika and cayenne, season, then cook for a further 3 mins. Add the pepper and cook for 5 mins until it starts to soften.
• Add the chopped tomatoes and stock, lower the heat and simmer for 20-25 mins until you have a thick ragu, then stir in the finely chopped coriander.
• Heat oven to 180C/160C fan/gas 4. Lay each flatbread on a baking tray. Put half the vegetable mix in the centre of each and spread it out a bit, keeping at least an inch spare all the way around as a border. Make a small well in the centre and crack an egg on top of each flatbread. Crumble over the feta and put in the oven for 12-15 mins until the egg is set and the cheese melted slightly. Scatter over the remaining coriander and serve.