Poached eggs on homemade flatbread


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!




poached egg on flatbread


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:

  1. Some people recommend pouring vinegar into your water to help the eggs stay together. This does work but you end up with eggs tasting like vinegar…. trust me no one wants vinegary eggs! So i would recommend not adding anything to your water.
  2. Use the freshest eggs you possibly can. This will help them stay together nicely in the water.
  3. Don’t pour your eggs into boiling water. You want the water level just below a simmer. So it’s hot but there aren’t any actually bubbles. The bubbles with break up the delicate eggs. A good way to achieve this is to bring your water to a boil and then reduce the heat until the bubbles just disappear but the water is still hot. 
  4. Give the water a quick stir to create a ‘whirlpool’ effect before pouring the eggs into the water. This will help them stay together. If you have super fresh eggs then don’t worry about this tip. If your eggs are a bit older then the swirling water can help keep the eggs together.
  5. Crack your eggs into a small bowl and then pour them into the water.
  6. Pour one egg at a time into the water. 


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 on homemade flatbread

Poached eggs topped with salsa and parsley on a perfectly toasted homemade flatbread.

Course Breakfast
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people


  • 100 grams self-raising flour
  • 6 tbsp natural yoghurt
  • 1 tbsp olive oil
  • 1 pinch salt
  • 4 large free range eggs
  • 4 tbsp tomato salsa
  • 1 red chilli
  • 1 handful parsley


  1. Fill a medium pot with water and place on medium-high heat.

  2. 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. 

  3. 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. 

  4. 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. 

  5. Place the eggs on the flatbread, topped with salsa, sliced chilli and roughly chopped parsley. Drizzle with olive oil and some salt and pepper.