Tomato and Feta Shakshuka Brunch

Preheat the oven to 200C. Roast the tomatoes for 20 mins with some olive oil and seasoning, then set aside to cool. Meanwhile, cook the onion in an ovenproof pan with 2 tsp of olive oil, until just golden, then add the peppers and plenty of seasoning. Peel the tomato skins, and add the flesh to the pan with any resting juices.
Roughly crush the tomato flesh with a spoon and cook for 5 mins in the pan, then toss in the spinach and wilt for a minute before taking off the heat. Add the bread chunks, then make 3 wells for the eggs. Crack the eggs into the wells, crumble over the feta, and grate over the halloumi. Drizzle with olive oil and chilli flakes, then place the pan in the oven and cook at 160C for 15 mins. Serve with flatbreads or enjoy on its own as a tempting brunch.

40 mins

4 serving

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