Sticky mango-roasted salmon
Encourage young cooks to make our sticky salmon traybake. The recipe is specially created for children to follow, and includes the equipment needed, too
Roasted pepper shakshuka
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 peppers
- 1 tbsp olive oil
- 3 garlic cloves, crushed
- 2 x 400g can chopped tomatoes
- 1-2 tsp ras el hanout (see tip below)
- 4-8 eggs
- 4 flatbreads
- small bunch of coriander
Method
- STEP 1
Heat the oven to 220C/200C fan/gas 6 or if using an air fryer heat to 200C. Find a deep roasting tin (ours was 25cm x 35cm).
- STEP 2
Cut the peppers into strips, then tip into the roasting tin. Drizzle over the olive oil. Season the peppers with a pinch of salt and some black pepper, then toss together using a wooden spoon. Bake in the oven or air fryer for 10 mins.
- STEP 3
Carefully remove the tin from the oven or air fryer. Squeeze the crushed garlic over the peppers.
- STEP 4
Add the crushed tomatoes and ras el hanout spice blend. Mix the ingredients using a wooden spoon, then return to the oven or air fryer and bake for 15 mins.
- STEP 5
Remove from the oven. Crack your first egg into a small bowl. Make a little space in the tomatoey sauce with your wooden spoon, then pour in the egg. Continue with the rest of the eggs, cracking them into the bowl, then making a little space in the sauce and pouring them in. Return the tin to the oven and bake for 5 mins more.
- STEP 6
Remove the tin, then put the flatbreads in the oven or air fryer and heat through for 5 mins.
- STEP 7
To serve, use a big spoon to scoop an egg or two onto each plate, along with some of the sauce, and sprinkle over the coriander. Serve with the flatbreads.
- STEP 8
When the timer beeps, carefully remove the flatbreads from the oven and put them on a plate. To serve, use a big spoon to scoop an egg or two onto each plate, along with some of the sauce, and sprinkle over the coriander. Serve with the flatbreads.
