brunch shakshuka croissant baked eggs feta tomatoes peppers

Croissant Shakshuka Pudding

Name: Croissant Shakshuka Pudding
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 500 g cherry tomatoes; 1 large red pepper, diced; 1 onion, finely diced; 2 cloves garlic, finely chopped; 1 tbsp tomato paste; 1 tbsp olive oil; 1 tsp smoked paprika; 0.5 tsp cumin; 0.5 tsp oregano; salt; black pepper; 4 medium croissants, torn into large pieces; 100-120 g feta, crumbled; 4 eggs; 250 ml whole milk; 70 g Greek yogurt; 4 eggs; 30-40 g feta; fresh parsley or dill; chili flakes (optional)

Buttery croissants baked with a rich tomato and pepper base, feta, cherry tomatoes and eggs.

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Method

1
Preheat the oven to 180°C fan.
2
Heat the olive oil in a pan. Cook the onion and pepper for 5–6 minutes until softened.
3
Add the garlic, smoked paprika, cumin and oregano. Cook for 30 seconds.
4
Add 350 g of the cherry tomatoes and the tomato paste. Cook for 8–10 minutes until slightly jammy. Season with salt and black pepper.
5
Transfer the mixture to a 22 × 24 cm baking dish.
6
Scatter over the feta.
7
Arrange the croissant pieces on top and add the remaining cherry tomatoes between them.
8
Whisk together the custard ingredients and pour between and around the croissants.
9
Leave for 15 minutes so the croissants absorb part of the custard.
10
Bake for 28–30 minutes.
11
Make 4 wells and crack an egg into each one. Scatter over the remaining feta.
12
Return to the oven until the egg whites are set and the yolks are still soft.
13
Finish with fresh herbs, black pepper and chili flakes.