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Nutrition: Per serving

  • kcal447
  • fat17g
  • saturates5g
  • carbs42g
  • sugars6g
  • fibre5g
  • protein28g
  • salt1.3g
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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.

Recipe from Good Food magazine, February 2023

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Comments, questions and tips (2)

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Overall rating

A star rating of 5 out of 5.5 ratings

catherineball1986

This tasted absolutely amazing and made me feel like I was eating breakfast somewhere exotic rather than in my boring dining room in England XD I did skip the cucumbers as it was for breakfast, not lunch and I certainly didn't mis them. Will be adding to my lunch/breakfast repitoire!

davidmreynolds42164

Sensational.

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