Turkish egg flatbreads
By Ailsa Burt
Enjoy these Turkish egg flatbreads for a quick and easy lunch or supper. Make sure you crack the eggs into hot oil to get a lovely, crispy bottom
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Prep:10 mins
Cook:5 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 447
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fat 17g
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saturates 5g
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carbs 42g
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sugars 0g
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fibre 5g
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protein 28g
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salt 1.3g
Ingredients
- 175g 0% fat Greek yogurt
- 1 garlic clove, grated
- ½ lemon, zested
- 1 ½ tsp za’atar
- small handful of parsley, finely chopped
- 2 flatbreads
- 1 tbsp olive oil
- 2 eggs
- 30g vegetarian feta, crumbled
- 25g green olives, sliced
- large pinch of Aleppo chilli flakes or chilli oil (optional)
- ½ cucumber, halved, deseeded and finely sliced
Method
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.
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.
