Quick Shakshuka Wrap Recipes

Steps:

• Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
• Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
• Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.

Steps:

• Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
• Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.

Steps:

• Heat the oven to 220C/200C fan/gas 6. Find a deep roasting tin (ours was 25cm x 35cm). Get a chopping board ready and find a sharp knife to cut with. Hold one of the peppers with both hands, press your thumbs into the stalk so it pops inside the pepper, them rip the pepper in half. Pull out the stalk, seeds and any white bits from the middle of the pepper and put these in the food recycling. Lay the pepper on your chopping board and, using your knife, cut it into strips. Do the same with the other pepper.
• Tip the peppers into the roasting tin. Fill a tablespoon measure with olive oil and drizzle this over the peppers. Season the peppers with a pinch of salt and some black pepper, then toss them together using a wooden spoon. Wearing oven gloves, put the tin in the oven on the middle shelf. Set a timer for 10 mins.
• When the timer beeps, carefully remove the tin from the oven (always use oven gloves when taking the tin in and out of the oven). Peel the papery skin off the garlic and put a clove of garlic in the garlic crusher. Squeeze it over the peppers, then do the same with the other 2 garlic cloves.
• Use a can opener to open the tomatoes and add these to the roasting tin. Each can opener is a little different and can be tricky to use at first, so ask an adult to show you how if you need help.
• Measure the ras el hanout spice blend in a teaspoon measure, then add the spice mix to the roasting tin. Mix the ingredients using a wooden spoon. Return to the oven and set a timer for 15 mins.
• When the timer beeps, remove the tin from the oven. Crack your first egg into a small bowl - check if there are any small pieces of shell in the egg white, if so, scoop them out using a bigger piece of shell. Make a little space in the tomatoey sauce with your wooden spoon, then pour in the egg. Continue with the rest of the eggs, cracking them into the bowl, then making a little space in the sauce and pouring them in. Return the tin to the oven. Set a timer for 5 mins.
• When the timer beeps, carefully remove the roasting tin from the oven. Put the flatbreads in the oven and set the timer for 5 mins. On your chopping board, chop the coriander using a knife or a pair of scissors. Remember to use the stalks, too - they contain lots of flavour.
• When the timer beeps, carefully remove the flatbreads from the oven and put them on a plate. To serve, use a big spoon to scoop an egg or two onto each plate, along with some of the sauce, and sprinkle over the coriander. Serve with the flatbreads.

Steps:

• Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
• Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.