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This baked shakshuka recipe is perfect for a weekend at home, when you want something filling and nutritious without too much effort. It's packed with roasted peppers, aubergine and juicy vine tomatoes. Add cumin and smoked paprika for extra warmth and depth, and a few eggs baked directly in the tray to provide the protein.

Sharing the recipe, BBC Food writer Rukmini Iyer said: "Perfect for a lazy weekend, this shakshuka traybake recipe allows you to slowly roast vegetables in the oven while you have a snooze." This recipe serves four and cooks in 30 minutes to one hour.

Ingredients

• Two red peppers, thinly sliced
• Two yellow peppers, thinly sliced
• One red onion, thickly sliced
• One aubergine, sliced into 15mm strips
• 800g vine tomatoes, quartered
• One red chilli, roughly chopped
• One teaspoon of ground cumin
• One teaspoon of smoked paprika
• Two tablespoons of olive oil
• Four free-range eggs
• Sea salt and freshly ground black pepper
• A handful of fresh coriander, roughly chopped, to serve
• Flatbreads or pitta breads, warmed, to serve

Method

Set the oven to 220C (200C for fan ovens) or Gas Mark seven. In a large roasting tray, combine the chopped peppers, onion, aubergine, tomatoes and chilli with the chosen spices and a generous drizzle of oil.

Season well with salt and black pepper, then toss everything together to ensure the vegetables are evenly coated in the oil and spice mixture. Place the tray in the oven and roast for approximately 25 minutes.

After roasting, lower the oven temperature to 180C (160C for fan ovens) or Gas Mark four.

Carefully remove the roasted tomatoes from the tray using a slotted spoon or spatula and transfer them to a separate bowl. Crush them into a thick, rustic sauce using a wooden spoon or potato masher. Return the tomato mixture to the roasting tray and stir it through the other vegetables. Taste and adjust the seasoning if needed.

Using the back of a spoon, create four shallow wells in the vegetable mixture. Crack an egg into each space and lightly season the tops of the eggs with salt and pepper. Return the tray to the oven and bake for around 10 minutes, or until the eggs are cooked to your preference.

Finish by sprinkling over the fresh coriander and serve straight away with warm flatbreads on the side.