Spiced North-African Style Eggs With Homemade Flatbreads
This flavorful dish combines velvety eggs nestled in a rich and spicy tomato sauce, finished with creamy feta cheese. Enjoy this delightful meal with homemade flatbreads for a satisfying and comforting experience.
— Constant Cookbook
Ingredients
- 250g/9oz plain flour
- pinch salt
- 1tbsp olive oil
- 1 tbsp olive oil
- 1 onion
- 1 green pepper
- 1 garlic
- ½ tsp crushed chilli
- 2 x 400g/14oz tins chopped tomatoes
- and saltblack pepper
- 6 eggs
- 100g/3½oz feta
Instructions
- To make the flatbreads, sieve the flour and a generous pinch of salt into a mixing bowl. Make a well in the middle and add the oil. Mix into the flour then add 100-150ml/3½-5fl oz warm water until the mixture comes together to form a dough.
- Knead the dough for 3-4 minutes, or until elasticated a little so that the dough springs back while you knead. Set aside to rest.
- For the eggs, heat a wide, heavy-based pan over a medium heat. Add the olive oil and, once hot, gently fry the onion with a pinch of salt until softened and translucent. Add the green pepper, cover with a lid and gently fry for further five minutes, or until soft.
- Once the pepper is softened, add the garlic. Cook for two minutes, then sprinkle in the chilli flakes and add the chopped tomatoes. Season with a little salt and pepper and cook over a medium-low heat for 10-15 minutes, or until the sauce is rich and flavoursome. Taste and adjust the seasoning as necessary.
- Meanwhile, divide the flatbread dough into eight balls. On a lightly floured work surface, roll each ball out to the thickness of a 50p piece (each flatbread should be approximately 12cm/4½in in diameter).
- Heat a heavy-based frying pan over a high heat. Cook a flatbread in the dry pan for 2-3 minutes on each side, or until slightly charred, cooked through and a little puffed up. Transfer to a plate and wrap in a clean tea towel. Repeat the process with the remaining dough. Keep warm while you finish the eggs.
- Make six wells in the tomato mixture and break an egg into each. Cover the pan and cook gently over a low heat for 3-4 minutes, or until the whites are set (cook for a further 2-3 minutes if you like your yolks set).
- Sprinkle with the feta and serve with the warm flatbreads on the side.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 509kcal
- Carbohydrate Content: 56g
- Fat Content: 22g
- Fiber Content: 6g
- Protein Content: 24g
- Saturated Fat Content: 7g
- Sugar Content: 10g
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