Poached Eggs on Homemade Flatbread
Poached eggs on homemade flatbread served with a spicy salsa and topped with parsley. This is the perfect way to jazz up the simple poached egg.
This recipe is based off a recipe out of Jamie Olivers new ‘5 ingredients’ cookbook. Feel free to check out his recipe for egg and mango chutney flatbreads, it’s actually a pretty great recipe!
If you haven’t already checked out his new book then you can have a look below. It’s a super simple, great cook book. I love it!
This is a super simple recipe. You want to first start of by making your flatbreads. To do this you simply mix your flour, yoghurt, salt and oil together in a bowl. Bring it all together until you have a nice smooth dough. Roll out your flatbreads and cook them in a hot fry pan for a couple of minutes and you’re done. It’s really that simple.
For the poached eggs theres a couple of tips and tricks that i’d like to share with you:
For the salsa on top of the eggs I actually use a home canned salsa recipe which i am in the process of getting that recipe up on here for you guys. Until then, feel free to use a a good quality salsa from the shops or any homemade variety. I like it to be a little spicy on top of my eggs but its up to you!
Now for the recipe…
Poached eggs topped with salsa and parsley on a perfectly toasted homemade flatbread.
Fill a medium pot with water and place on medium-high heat.
In a medium bowl mix together the flour, yoghurt, oil and salt until you have a smooth dough consistency. Add a bit more flour if the dough is too sticky. Split the dough into 4 equal balls and roll out in an oval shape until its around 1/2cm thick.
Place a medium fry pan on a medium-high heat, adding a small amount of oil into the pan. Fry the flatbread for around 3-4 minutes on each side until its golden and brown.
While the flatbread is cooking get onto the eggs. Turn the heat under the pot of water down until its just under a simmer. Crack each egg, one at a time, into a small bowl and then into the pot. Allow to poach for around 3.5-4 minutes for a runny egg. Use a slotted spoon to scoop out the eggs when they're cooked.
Place the eggs on the flatbread, topped with salsa, sliced chilli and roughly chopped parsley. Drizzle with olive oil and some salt and pepper.