Ingredients
For the tomato stew
1 tbsp olive oil
2 spring onions, chopped
2 garlic cloves, chopped
1 tin cherry tomatoes, drained
1 red chilli, chopped
1 green chilli, chopped
1 tbsp caster sugar
1 tbsp white wine
salt and freshly ground black pepper
For the flatbreads
2 tbsp olive oil
250g/9oz self-raising flour, plus extra for dusting
1 tsp baking powder
50ml/2fl oz water
To serve
2 free-range eggs, soft-boiled and peeled
few sprigs fresh parsley
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.
