Turkish egg flatbreads
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 175g 0% fat Greek yogurt
- 1 garlic clovegrated
- ½ lemonzested
- 1 ½ tsp za’atar
- small handful of parsleyfinely chopped
- 2 flatbreads
- 1 tbsp olive oil
- 2 eggs
- 30g vegetarian fetacrumbled
- 25g green olivessliced
- large pinch of Aleppo chilli flakesor chilli oil (optional)
- ½ cucumberhalved, deseeded and finely sliced
Nutrition: Per serving
- kcal447
- fat17g
- saturates5g
- carbs42g
- sugars6g
- fibre5g
- protein28g
- salt1.3g
Method
step 1
Combine the yogurt with the garlic, lemon zest, half the za’atar, half the parsley and some salt and pepper. Heat a dry frying pan over a medium heat and brush the flatbreads lightly with a little of the oil. Fry each side for 1 min, then transfer to two plates and set aside.
step 2
Heat the remaining olive oil in the pan. Once very hot, crack the eggs into the pan and fry for a few minutes until the white is set and the edges are crisp. Spread the spiced yogurt evenly over the two flatbreads and top with the crispy eggs, feta, olives, remaining parsley and za'atar, chilli, if using, and the cucumbers on the side.
