Garlic Flatbreads with Fried Egg, Spinach and Cherry Tomatoes
Preparation time
15 minutesCooking time
15 minutesServing time
Serves 4
Ingredients
- 1 cup self raising flour
- ¾ cup Farmers Union Greek Style Yogurt
- 1 clove garlic, crushed
- 1 tablespoon olive oil
- 4 eggs
- 1 punnet cherry tomatoes
- 100g baby spinach leaves
- ⅔ cup Farmers Union Greek Style Yogurt, extra
If you can’t get enough of a savoury breakfast, then you’re going to love this! It’s packed full of proteins and vitamins which will keep you fuller for longer. Even if you have a big, sweet tooth, this recipe is well worth trying! It’s also a great meal for brunch! It’s so simple to make that you may already have the required ingredients in your pantry. There’s no better way to enjoy some flatbread with eggs and veggies. To kick it up a notch, have it with some hummus or even pesto! You will be begging for seconds!
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Method
STEP 1
Mix flour and Farmers Union Greek Style Yogurt together in a medium bowl until mixture forms a soft dough. Turn out onto a lightly floured work surface and knead until smooth. Divide mixture into quarters and roll out into an oval shape about 3mm thick.
STEP 2
Heat a char-grill pan over medium-high heat. Cook each flatbread for 1-2 minutes or until charred and golden. Turn over and cook other side. Combine garlic and olive oil and brush over flatbreads. Remove from heat and keep warm.
STEP 3
Meanwhile, heat a large frying pan over medium-high heat. Spray with cooking spray and crack eggs into pan and fry until white has cooked through. Remove eggs and set aside. Add tomatoes to pan and cook until browned and just soft. Add spinach and cook until wilted, adding a little water if necessary to soften. Season with salt and pepper.
STEP 4
Place flatbreads on a serving plate and top with egg, spinach and tomato and dollop with extra yogurt. Serve.
