• 2 medium eggs
  • Packet of Flatbreads
  • 200g chopped tomatoes
  • 1/2 large onion chopped
  • 1/2 tbsp. harissa paste
  • 1/2 tbsp. extra virgin olive oil
  • 1/2 tbsp. ground cumin
  • 1 lemon, zested & juiced
  • 100g Greek Yoghurt
  • Fresh Coriander


  1. Chop the onion finely and add to a medium saucepan. Cook for 15 minutes or until soft in the extra virgin olive oil. 
  2. Once soft, add the chopped tomatoes, lemon zest, lemon juice, harissa paste and ground cumin. Stir and cook for on a low heat for another 4 minutes. Remove from hob and allow to cool.
  3. Preheat oven to 200 or Gas Mark 9. Lay your flatbreads on a baking tray and scoop half the tomato based sauce on top. Make sure that you do this is a dish shape to allow space to place your egg inside.
  4. Crack the medium eggs on top of the flat breads and bake in the oven for 5-10 minutes.
  5. Ensure that the egg whites have set before removing from the oven.
  6. Plate alongside your Greek Yoghurt to dip. Season with black pepper.
James Long