master

Try an exotic brunch of spiced Turkish-style eggs. Using canned tomatoes and shop-bought flatbreads means less prep time on a leisurely morning

Shakshuka flatbread bake

olive oil, for frying

small onion, finely chopped

garlic cloves, finely chopped

bay leaf

red chilli, finely chopped (deseeded if you don't like it very hot)

cumin seeds

smoked paprika

pinch cayenne pepper

red pepper, deseeded and sliced

can chopped tomatoes

vegetable stock

small handful coriander, half finely chopped

flatbreads, roughly 20cm diameter (Turkish pide are good)

eggs

feta

oven

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.

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.

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.