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
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.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.Step 3
For the shakshuka, slice the red, yellow, and green peppers and the onion. If using, roughly chop or tear the parsley.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.Step 5
Stir in the smoked paprika, tomato puree, and dried chilli flakes (if using). Cook for a further minute until fragrant.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.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.Step 8
Sprinkle with the chopped parsley (if using) and serve immediately, perfect with crusty bread for dipping.