Croque madame traybake
Take a ham and cheese toastie to the next level with this croque madame traybake, ideal for brunch – and you can make the white sauce a day or two ahead of time
Shakshuka flatbread bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
For the shakshuka base
- 1 tbsp olive oilfor frying
- 1 small onionfinely chopped
- 2 garlic clovesfinely chopped
- 1 bay leaf
- 1 red chillifinely chopped (deseeded if you don't like it very hot)
- 1 tsp cumin seeds
- 1 tsp smoked paprika
- pinch cayenne pepper
- 1 red pepperdeseeded and sliced
- 400g can chopped tomatoes
- 200ml vegetable stock
- small handful corianderhalf finely chopped
For the flatbreads
Nutrition: Per serving
- kcal531
- fat23g
- saturates9g
- carbs53g
- sugars16g
- fibre8g
- protein25g
- salt2.2g
Method
step 1
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.
step 2
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.
step 3
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.
