Cooking Instructions
1.
Cook the
eggs (4)
in a pan of simmering water for 7 minutes, then plunge into cold water. Remove, peel and set aside.
2.
To make the flatbreads, combine the
flour (100 g)
,
yogurt (60 g)
and 1 tbsp olive oil in a bowl with a pinch of salt. Mix until a dough forms, then divide into four pieces. Roll each piece out on a floured work surface to around ¼cm thick.
3.
Heat a non-stick frying pan over a medium-high heat. Cook each flatbread for 1-2 minutes on each side, until golden and cooked through.
4.
Spread the cooked flatbreads with the
aubergine dip (1 pack)
and top each with a halved soft-boiled egg. Finish with the
fresh mint (1 handful)
.