Roasted pepper shakshuka

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.