Yoghurt flatbreads with crispy chorizo eggs

Serves: 2

Time: 20 minutes

INGREDIENTS

Serves: 2

Ingredients

Flatbreads

250g full-fat Greek yoghurt

250g self-raising flour

Large pinch of salt

Olive oil, for brushing and cooking

Toppings

100g chorizo, finely diced

50g spring onions, finely sliced (whites and greens separated)

4 eggs

25g kimchi (or another pickled vegetable)

Salt and black pepper, to taste

METHOD

Mix the 250g Greek yoghurt, self-raising flour, and a large pinch of salt in a bowl until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead until smooth. Cover by placing the upturned mixing bowl over the dough and leave to rest for 10 minutes.

While the dough rests, finely dice the chorizo and finely slice the spring onions, keeping the white and green parts separate.

Divide the dough into 4 equal pieces and roll each into a rough circle.

Heat a frying pan over medium heat and lightly brush each flatbread with olive oil.

Cook each flatbread for 1–2 minutes per side, until golden with a slight puff. Add a little more oil if you’d like them extra golden and crispy.

Keep the cooked flatbreads wrapped in a clean tea towel while you cook the remaining ones.

Using the same pan, cook the chorizo until it releases its fat and starts to become crispy.

Increase the heat, add the white parts of the spring onions, then crack in the 4 eggs.

Season the eggs with salt and pepper and cook over the high heat for about 2 minutes, until the edges are lacy and crispy and the eggs are cooked to your liking.

Serve the warm flatbreads topped with the crispy eggs.

Spoon over the crispy chorizo, scatter with the green parts of the spring onions, and finish with the kimchi (or your favourite pickled vegetables).

Recipe credit: MOB