Turkish Egg Flatbreads
10m
prep time
15m
total time
Easy
level
12
ingredients
Enjoy these Turkish egg flatbreads for a quick and easy lunch, supper or an indulgent brunch. Make sure you crack the eggs into hot oil to get a lovely, crispy bottom.
Method
Based on 2 servings, adjust as needed.
Step 1
Combine the yoghurt 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 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 yoghurt evenly over the toasted flatbreads and top with the crispy eggs, feta, olives, remaining parsley and za'atar, chilli, if using, and the cucumbers on the side.
- Ingredients
- Based on 2 servings
-
2 Eggs 1 x Sainsbury's British Free Range Eggs Large x6 -
1 Garlic Clove, grated 1 x Sainsbury's Garlic -
30g Parsley, finely chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
25g Green Olives, sliced 1 x Sainsbury's Pitted Green Olives 340g (150g*) -
2 Flatbreads 1 x Deli Kitchen Greek Style Flatbread x4 320g -
1tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml -
175g Greek Yogurt 1 x Sainsbury's Greek Style Natural Yogurt 200g -
0.5 Cucumber, halved, deseeded and finely sliced 1 x Sainsbury's Whole Cucumber -
0.5 Lemon, zested 1 x Sainsbury's Lemons -
1.5tsp Za'atar 1 x Sainsbury's Middle Eastern Style Spice Mix, Inspired to Cook 40g -
30g Vegetarian Feta, crumbled 1 x Sainsbury's Greek Feta Cheese 200g -
1 large pinch Aleppo Chilli Flakes, or chilli oil 1 x Sainsbury's Chipotle Chilli Flakes 45g
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