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Turkish eggs with flatbreads
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¼ x 20g pack dill
175g essential Greek Style Natural Yogurt
1 clove garlic, crushed
125g essential Cypriot Halloumi
100g chickpeas (from a 400g can), drained
2 tbsp chilli infused olive oil, plus extra for drizzling
½ tsp cumin seeds
2 British Blacktail Medium Free Range Eggs
2 Crosta & Mollica Piadina Flatbreads
1. Finely chop half the dill and stir into the yogurt with the garlic and a little seasoning. Thinly slice the halloumi. Pat the cheese and the chickpeas dry on kitchen paper.
2. Heat a dash of the oil in a frying pan, add the chickpeas and fry gently for 2 minutes, shaking the pan frequently. Push them to one side of the pan, add the halloumi and fry for 1-2 minutes on one side. Turn the slices, scatter with the cumin seeds and cook for a further 1 minute. Remove to a plate and keep warm.
3. Heat a dash more oil in the pan and fry the eggs until lightly set. Remove and drain the oil from the pan. Add the flatbreads to the pan
and warm through for 2-3 minutes, turning once.
4. Place the flatbreads on warm serving plates. Spread with the yogurt mixture and arrange the halloumi, chickpeas and fried eggs on top. Drizzle with a little more oil and serve scattered with the remaining dill.
Store the rest of the chickpeas in a covered bowl in the fridge for up to a couple of days and use up in salads, tagines and summery vegetable soups. Alternatively, whizz in a blender with a little garlic, olive oil, tahini and lemon juice for a speedy houmous.
Typical values per serving:
This recipe was first published in July 2019.