Shakshuka Traybake Crunch
By Hovis Recipes
Published on 08 August 2021
A new take on eggs and toast that you can have for breakfast, lunch or dinner using Hovis® Best of Both®.Time and servings
45 minsTotal time
4Servings
5 minsPrep time
40 minsCooking time
Ingredients
- 0.5 tsp of paprika or smoked paprika (optional)
- 0.5 tsp of ground cumin (optional)
- 1 frozen sliced mixed peppers (1 mug)
- 4 medium eggs
- 1 tin of chopped tomatoes
- 2 garlic cloves
- 1 red onion
- 2 tablespoons of vegetable oil
- 4 slices of hovis® best of both®
Method
Step 1
Pop the oven on at 200C.Step 2
Tear the bread into large bite sized pieces and put these on a roasting tray. Drizzle with 1 tbsp of the vegetable oil and a bit of salt and pepper, then give it a toss to coat the bread. Bake the bread in the hot oven for 10-12 minutes until it’s crisp and golden brown. Once cooked, set aside.Step 3
Meanwhile, peel and roughly chop the onion and garlic and pop it in a high-sided roasting tin or small ovenproof dish. Tip in the frozen peppers and add a bit of salt and pepper. Drizzle over 1tbsp of the vegetable oil and toss it all together. Pop the tin in the hot oven and cook for 10-12 minutes to soften the onion and pepper.Step 4
After this time, sprinkle over the cumin and paprika, if using, and pour in the tin of chopped tomatoes. Give it astir and put it back in the oven for 15-20 minutes until the sauce has thickened. Add salt and pepper to taste.