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Prawn and Vegetable Shakshuka with Easy Flatbreads

Prawn and Vegetable Shakshuka with Easy Flatbreads

By Morrisons
Published on 20 February 2025
Indulge in the taste of holidays with our Savers range this weekend by whipping up our prawn and vegetable shakshuka with easy-peasy flat-breads. We’re already thinking about going back for seconds!
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Time and servings

50 minsTotal time
4Servings

Ingredients

  • 200g self-raising flour, plus extra for dusting
  • 200g plain or Greek yoghurt
  • 50g Savers king prawns
  • ½ Savers red pepper, sliced
  • ½ Savers yellow pepper, sliced
  • ½ Savers green pepper, sliced
  • 1 onion, sliced
  • 2 tsp smoked paprika
  • 2 tsp tomato puree
  • 2 x 400g Savers chopped tomatoes
  • 200g Savers mixed vegetables
  • 4 fresh eggs
  • 1 tsp dried chilli flakes, optional
  • 35g parsley, roughly chopped/torn, optional
  • Salt and pepper, to taste
  • Vegetable oil

Method

  1. Step 1

    For the flatbreads, in a bowl, mix together the flour, yoghurt, salt and optional 25g of parsley. Knead together until a stretchy dough is formed. Cover with a tea towel and set aside to rest for 15mins.

  2. Step 2

    Preheat a frying pan or grill until hot. Split the dough into 8 balls and roll out to ½ cm thick. Cook the breads in the pan or grill until slightly charred, flip them over and cook on the other side. Cover with a clean tea towel and set aside.

  3. Step 3

    For the shakshuka, slice the red, yellow, and green peppers and the onion. If using, roughly chop or tear the parsley.

  4. Step 4

    Heat a drizzle of vegetable oil in a large frying pan or skillet over a medium heat. Add the king prawns and cook for 2-3 minutes until pink and opaque. Remove the prawns from the pan and set aside. Add the sliced peppers and onion to the pan and cook for 5-7 minutes, or until softened.

  5. Step 5

    Stir in the smoked paprika, tomato puree, and dried chilli flakes (if using). Cook for a further minute until fragrant.

  6. Step 6

    Pour in the chopped tomatoes and mixed vegetables. Season with salt and pepper to taste. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened.

  7. Step 7

    Use the back of a spoon to make 4 wells in the sauce. Crack an egg into each well. Cover the pan with a lid and cook for 5-7 minutes, or until the egg whites are set and the yolks are still runny.

  8. Step 8

    Sprinkle with the chopped parsley (if using) and serve immediately, perfect with crusty bread for dipping.