- 6 eggs
- 1 Greek yoghurt tub
- 2 flatbreads
- 1 Mediterranean chilli flakes
- 1 tomato polpa can
- 1 green capsicum
- 1 cherry tomato bag
- 1 brown onion
- 1 garlic clove
- 1 parsley bunch
1. Prepare the ingredients
Wash the vegetables. Roughly chop the onion and the capsicum. Crush or grate the garlic. Pick the parsley leaves.
2. Make the garlic yoghurt
Combine the garlic and yoghurt in a bowl with a pinch of salt. If needed, thin the yoghurt with a little water.
3. Cook the onion and capsicum
Heat a splash of oil in a frying pan over medium heat. Add the onion and capsicum and cook, stirring, for 5 minutes or until the vegetables are soft.
4. Make the cherry tomato sauce
Add the tomato polpa and cherry tomatoes, reduce the heat and simmer for 4 minutes. Season to taste.
5. Cook the eggs
Make small craters in the surface of the tomato sauce and crack the eggs into the spaces. Cover the frying pan and cook the eggs for 6 minutes or until cooked to your liking.
6. Heat the flatbread
Heat and soften the bread directly over a gas flame, in a frying pan or in the oven.
7. Finish the eggs
Sprinkle the Mediterranean pepper flakes and parsley over the eggs.
8. To serve
Serve the eggs with the flatbread and garlic yoghurt.