Advertisement
Home Breakfast

Flat breads with tomatoes and eggs

Healthy and wholesome flat breads with tomatoes and eggs - a delicious meal perfect for breakfast or brunch any day of the week!
4
30M
25M
55M

Ingredients

Method

1.In a large bowl, combine flour, seeds and salt. Stir in yoghurt and parsley until mixture forms a dough. Turn out onto a floured surface and knead 2 minutes until smooth.
2.Roll dough out to a large rectangle 5-8mm thick. Cut into 8 even rectangles.
3.Heat a char-grill pan on medium. Spray each piece of dough with oil. Char-grill 2-3 minutes each side until golden. Set aside and keep warm.
4.In a large frying pan heat oil on high. Saute eschalot and garlic 2-3 minutes until softened. Add tomatoes and toss 1-2 minutes until tomatoes are beginning to collapse. Remove from heat. Set aside and keep warm.
5.Fill a medium frying pan half-way with water. Bring to a simmer, add a splash of vinegar, then slowly and carefully drop eggs into water. Cook, splashing with the cooking water, 2-3 minutes until cooked to taste. Remove with a slotted spoon.
6.In a medium bowl mash avocado with lemon juice. Season to taste. Serve flatbreads topped with avocado, tomatoes, rocket and a poached egg.

Related stories


Advertisement
Advertisement