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Tomato stew with soft-boiled eggs and flatbreads

Ingredients

For the tomato stew
For the flatbreads
To serve
  • 2 free-range eggs, soft-boiled and peeled

  • few sprigs fresh parsley

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the tomato stew, heat the oil in a frying pan and gently fry the spring onions and garlic until softened but not coloured.

  3. Add the cherry tomatoes and red and green chilli and cook for 3-4 minutes. Add the sugar and white wine, simmer for a further 2-3 minutes and season, to taste, with salt and freshly ground black pepper.

  4. For the flatbreads, place all the flatbread ingredients into a bowl and mix well. Turn out onto a floured surface and knead lightly until smooth.

  5. Divide the dough into two equal pieces and roll out to make two circles. Place onto a non-stick baking sheet and bake in the oven for ten minutes, turning halfway through the cooking time, until golden-brown.

  6. To serve, place the stew into two bowls and top each portion with a soft-boiled egg. Garnish with parsley and serve with a flatbread.

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This recipe is from...

Ready Steady Cook bbc_two Ready Steady Cook

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