Baked Beans Shakshuka with Chickpeas Salad

For the KOO Baked Beans Shakshuka

Olive oil 4 tbsp

Red onion 1, finely chopped

Garlic cloves 2, finely chopped

Red chilli 1, deseeded and finely chopped

Cumin seeds 1 tbsp

Fennel seeds 1 tbsp

Caraway seeds ½ tbsp

Turmeric 1 tsp

Ground cinnamon 1 tsp

Paprika 1 tbsp

Tomato paste 2 tbsp

Red or yellow pepper 1, roughly choppedSmall to

matoes 150g, halved

KOO Baked Beans 2 tins

Vegetable stock 500ml

Sea salt and freshly ground black pepper, to taste

Eggs 12

Feta 180g

Coriander 1 cup, roughly chopped

For the KOO Chickpeas salad

KOO Chickpeas 1 tin, drained

Cucumber 1, deseeded and cubed

Radish 5, thinly sliced

Red onion 1, finely sliced 

Coriander ½ cup, roughly chopped

Mint ½ cup, roughly chopped

Olive oil 2 tbsp

Zest and juice of 1 lemon

For the flatbread

Self-raising flour 2 ½ cups, plus extra for dusting

Full cream yogurt 1 ½ cups

Egg 1 

Onion seeds (optional) 1 tbsp

Sea salt 1 tbsp

Butter 200g, melted

 

Full cream yogurt, to serve