Easy Shakshuka with Smoky Crumb

Make the crumb & prep the veg

• Chop the onion and bell pepper. Peel and crush the garlic cloves.
• Heat a dash of oil in a frying pan (you can do this in a big pan so that you can use it to cook your shakshuka after) over a medium-low heat.
• Add the panko breadcrumbs and stir frequently until they’re golden brown and crispy, around 3-5 minutes. Stir in 1/2 of the paprika and season with salt and pepper to taste.
• Transfer the crumb from the pan into a small bowl, wipe the pan clean with a paper towel.

Make the shakshuka

• Heat a dash of oil in the pan over a medium heat, add the onion and cook until starting to soften, around 5 mins.
• Add the bell pepper to the pan along with the rest of the paprika, cumin, chilli flakes, garlic and tomato puree. Stir and cook for 2-3 minutes. Stir in the chopped tomatoes and simmer gently for 10 minutes. Adjust the seasoning to taste.
• Make small wells in the tomato mixture, 1 for each egg. Crack an egg into each one. Turn the heat down, place a lid on the pan, and cook gently until the whites are set and yolks are still runny.

Warm up the flatbreads & plate up

• Warm up the flatbreads as per packet instructions. Roughly chop the coriander stalks and leaves.
• Top the shakshuka with the crumb and the coriander. Serve with the flatbreads and houmous, enjoy!