Shakshouka Flatbread with Garlic Raita & Roasted Peppers
A flavour and protein-packed twist on a classic Shakshouka. This colourful brunch dish tops a toasted flatbread with a harissa butter fried egg, creamy garlic and cucumber raita, and sweet roasted red peppers made easy in the air fryer. Fast to prep, impressive to serve.
Made with the help of Haden Devon Cream Toaster.
Ingredients:
- Flatbread
- 2 red peppers (fresh or jarred)
- Olive oil
- 1 knob of butter
- 1 tsp harissa
- 1 free-range egg
- 3–4 tbsp Greek yoghurt
- 1 small cucumber, grated
- 1 clove garlic, grated
- Fresh coriander or parsley, for garnish
- Optional: chopped fresh chilli, drizzle of honey
Method:
- Roast the red peppers: Preheat the air fryer (or oven) to 170°C. Drizzle peppers with olive oil and a pinch of salt, roast for 45–60 minutes until soft. Let cool, remove skins, and slice thinly. Store extras in the fridge.
- Make the raita: Combine Greek yoghurt with grated cucumber and garlic. Season to taste.
- Fry the egg: Melt butter in a small pan, stir in harissa, then crack in the egg. Fry on low heat for 3–4 minutes, spooning harissa butter over the egg as it cooks.
- Toast the flatbread: Fry or toast until golden and crisp.
- Assemble: Spread raita over flatbread, top with roasted red pepper slices, then place the harissa butter fried egg on top. Garnish with herbs, chilli, or a drizzle of honey if desired.
- Serve immediately and enjoy!
Tips & Variations:
- Swap roasted red peppers for tomatoes or roasted vegetables.
- Add extra heat with chopped fresh chilli.
- Make raita in advance and store it in the fridge for a few days for extra flavour.