Shakshuka Flatbread

• 2 flatbreads, roughly 20cm diameter
• Isle of Wight Tomatoes Shakshuka Sauce
• 2 eggs
• 100g feta
• A sprinkle of chopped coriander

Heat oven to 180C/160C fan/gas 4

Lay each flatbread on a baking tray. Spread the Shakshuka sauce over each flatbread, keeping at least an inch spare all the way around as a border.

Make a small well in the centre and crack an egg on top of each flatbread.

Crumble over the feta and put in the oven for 12-15 mins until the egg is set and the cheese melted slightly.

Scatter over the remaining coriander and serve.