Name: Quick homemade flatbreads, aubergine dip and jammy eggs
Total time: 1200 s
Yield: 4
Ingredients: 4 Maran Island brown egg; 100 gram self-raising flour; 4 tablespoon low-fat natural yogurt; 1 pack roasted tomato and aubergine zaalouk dip; 1 handful mint

Step 1

Cook the eggs (4) in a pan of simmering water for 7 minutes, then plunge into cold water. Remove, peel and set aside.

Step 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.

Step 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.

Step 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) .

Quick homemade flatbreads, aubergine dip and jammy eggs

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