Spiced North African-Style Eggs with Homemade Flatbreads

Bake eggs in a spicy tomato sauce topped with feta and serve alongside freshly made, pan-seared dough flatbreads.

Vegetarian Healthy Breakfast Eggs Brunch

Estimated Nutrition

Calories

509

kcal / serving

2036 kcal total

Carbs

56g

per serving

224 g total

Fat

22g

per serving

88 g total

Protein

24g

per serving

96 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Eggs

100

Feta Cheese

Crumbled; or Greek-style cheese

GrainsCereals

250

Plain Flour

Plus extra for dusting

NutsSeeds

pinch

Salt

clove

Garlic

Sliced

0.5

tsp

Chilli Flakes

Crushed

pinch

Black Pepper

To taste

OilsFats

tbsp

Olive Oil

For the flatbread dough

tbsp

Olive Oil

For frying the vegetables

Vegetables

piece

Onion

Chopped

piece

Green Pepper

Deseeded and sliced

800

Chopped Tomatoes

Canned

Method

Sieve the flour and salt into a bowl and mix in the oil and 100-150ml warm water to form a dough.

Knead the dough for 4 minutes until elastic and set aside to rest.

Fry the chopped onion in olive oil until translucent then add the pepper and cook for 5 minutes covered.

Add garlic, cook for 2 minutes, then stir in chilli flakes and canned tomatoes and simmer for 15 minutes.

Divide the dough into 8 balls and roll each into a 12cm circle.

Cook the flatbreads in a hot dry pan for 3 minutes per side and keep warm in a towel.

Make 6 wells in the tomato sauce, crack an egg into each, and cook covered for 4 minutes until whites set.

Sprinkle with feta cheese and serve with the warm flatbreads.