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Shakshuka tray bake crunch
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A new take on eggs and toast that you can have for breakfast, lunch or dinner. Frozen peppers come pre-sliced (and they’re pocket friendly) so this couldn’t be easier – or tastier!
This is a Full Time: Get Cooking with Marcus and Tom recipe. Premier League footballer Marcus Rashford and chef Tom Kerridge have created the campaign as part of #EndChildFoodPoverty to get families across the country cooking nutritious, low-cost meals.
4 slices of bread
2 tbsp vegetable oil
1 red onion
2 cloves of garlic
1 mug of frozen sliced mixed peppers
½ tsp ground cumin (optional)
½ tsp paprika or smoked paprika (optional)
1 tin of chopped tomatoes
4 medium eggs
Salt and pepper
1. Pop the oven on at 200°C fan.
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.
3. Meanwhile, peel and roughly chop the onion and garlic and pop it in a high-sided roasting tin, or a small ovenproof dish. Tip in the frozen peppers and add a bit of salt and pepper. Drizzle over 1 tbsp 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.
4. After this time, sprinkle over the cumin and paprika, if using, and pour in the tin of chopped tomatoes. Give it a stir and put it back in the oven for 15-20 minutes, until the sauce has thickened.
5. Take the tin out of the oven and give the sauce a good stir. Using a spoon, make 4 holes in the sauce and crack an egg into each one. Pop it back in the oven for a final 5-10 minutes until the eggs have just set but the yolks are still runny. Take the tin out of the oven and sprinkle over a bit of salt and pepper if you’d like. Scatter over the crunchy bread and dig in!
This recipe was first published in May 2021.