Roasted pepper shakshuka

Get your kids in the kitchen to make this roasted pepper shakshuka. We use a roasting tin which makes it easier for younger cooks

Heat the oven to 220C/200C fan/gas 6 or if using an air fryer heat to 200C. Find a deep roasting tin (ours was 25cm x 35cm).
Cut the peppers into strips, then tip into the roasting tin. Drizzle over the olive oil. Season the peppers with a pinch of salt and some black pepper, then toss together using a wooden spoon. Bake in the oven or air fryer for 10 mins.
Carefully remove the tin from the oven or air fryer. Squeeze the crushed garlic over the peppers.
Add the crushed tomatoes and ras el hanout spice blend. Mix the ingredients using a wooden spoon, then return to the oven or air fryer and bake for 15 mins.
Remove from the oven. Crack your first egg into a small bowl. Make a little space in the tomatoey sauce with your wooden spoon, then pour in the egg. Continue with the rest of the eggs, cracking them into the bowl, then making a little space in the sauce and pouring them in. Return the tin to the oven and bake for 5 mins more.
Remove the tin, then put the flatbreads in the oven or air fryer and heat through for 5 mins.
To serve, use a big spoon to scoop an egg or two onto each plate, along with some of the sauce, and sprinkle over the coriander. Serve with the flatbreads.
When the timer beeps, carefully remove the flatbreads from the oven and put them on a plate. To serve, use a big spoon to scoop an egg or two onto each plate, along with some of the sauce, and sprinkle over the coriander. Serve with the flatbreads.