Turkish eggs flatbreads
Enjoy soft, warm flatbreads piled high with cool yoghurt, runny eggs and a fiery harissa drizzle. Perfect for a simple, saucy brunch with attitude.
Prep: 10 mins | Cook: 10 mins
Serves 2 people
Ingredients
- FOR THE FLATBREAD
- 140g self-raising flour
- 140g natural yoghurt
- 1 tbsp olive oil
- FOR THE TOPPING
- 4 medium FREE eggs
- 2 tbsp harissa paste
- 2 tbsp olive oil
- 4 tbsp yoghurt
- 1 tbsp chopped parsley
- Salt and pepper
Method
- To make the two flatbreads, sift the flour into a mixing bowl. Add the yoghurt and a spoon of olive oil and mix until it forms a dough. You may have to use your hands to create a ball.
- Flour the worktop, and roll the dough into the desired shapes, roughly around 2cm thick, using a rolling pin, then fry each flatbread in oil for 3 minutes on each side in a frying pan.
- In another pan, poach the eggs to your liking. Add the oil to the harissa paste and stir to combine.
- Now assemble by spooning the yoghurt over the flatbreads. Place two eggs on top of each, drizzle with harissa and sprinkle with the chopped parsley. Season and serve.
