Cookies Preferences
As you now know, flatbreads are my thing. And why not enjoy one for breakfast? I love how the tangy, sweet, sour tomato chutney blends with the yogurt, creating the perfect base for eggs. There are some greens to keep things healthyish...and of course, the lovely flatbread dough.
2 pieces man'oushe flatbread dough, see recipe in essentials
1/2 cup thick Greek style plain yogurt
1/4 cup tomato chutney (you can find something along these lines) or make your own
handful baby spinach
few each of mint and coriander leaves
4 eggs
salt and pepper
First of all prepare your flatbread dough according to the recipe's directions, by baking it with a light coating of olive oil and a sprinkle of salt. While it's baking combine the yogurt and tomato chutney, but sort of swirl it, don't completely combine the two. When the flatbreads are out of the oven spread the yogurt mixture on them and then spread the baby spinach on top of that. Fry your eggs according to your preference, put two on each flatbread and garnish with the herbs.
