BBC Good Food Magazine
Turkish egg flatbreads
Make sure you crack the eggs into hot oil to get a lovely crispy bottom.
SERVES 2 PREP 10 mins COOK 5 mins EASY V
175g 0% fat Greek yogurt
1 garlic clove, grated
½ lemon, zested
1½ tsp za’atar small handful of parsley, inely
1 tbsp olive oil
30g vegetarian feta, crumbled 25g green olives, sliced large pinch of Aleppo chilli lakes
or chilli oil (optional) ½ cucumber, halved, deseeded
and inely sliced
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.
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.
GOOD TO KNOW low cal • calcium • 1 of 5-a-day PER SERVING 447 kcals • fat 17g • saturates 5g • carbs 42g • sugars 6g • ibre 5g • protein 28g • salt 1.3g