Fried Eggs and Flat Bread with a Roasted Capsicum Sauce
RECIPE
We made one of our all-time favourite Ottolenghi recipes which is his Turkey and Sweetcorn Meatballs with Roasted Pepper Sauce, we had leftover sauce so we thought we’d create a delicious breakfast dish around it. I make these flatbreads all of the time, they are particularly great with Indian dinners!
METHOD
Make the capsicum sauce using this recipe by Ottolenghi
Dust your bench top with self raising flower and kneed your bread mix until doughy. Divide into two halves and roll out flat. In a dry non-stick pan add the bread, cook until browned and cooked through
Cook kale and eggs in a frying pan
Top your breads with sauce, kale, egg and fresh parsley, season with salt and pepper
Enjoy!
INGREDIENTS
Flat Bread (makes 2)
1/3 cup of self raising flower
1/3 cup natural Greek yoghurt
1 tsp cumin seeds, half ground
Salt
Toppings
Roasted Capsicum Sauce by Ottolenghi (recipe here)
Fried Tuscan Kale
Fried Eggs
Fresh Parsley
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