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Yogurt flatbreads Mix 250g (9oz) natural yogurt with 250g (9oz) plain flour and ½tsp salt. Knead for a minute; chill for 30 minutes. Divide into 8 balls, and roll out with a floured rolling pin to 6mm (¼in) thickness. Heat a frying pan with 2tbsp oil and fry the flatbreads for 2 minutes on both sides, adding more oil as you need to. Serve drizzled with olive oil mixed with crushed garlic, and scattered with sea salt.
Heat the oil in a large frying pan, add the onions and soften gently without colouring for a couple of minutes. Add the garlic and peppers and soften for 25 minutes, then add the Baharat, turn up the heat slightly and cook out the spices for a few more minutes.
Add the sugar and tomatoes, and enough water to loosen it without turning it into soup – about 150ml (¼pt). Season, turn the heat down and simmer gently for 15 minutes, until thickened. Taste and check the seasoning – it should be full flavoured.
Make 7 wells in the mix and crack an egg into each. Sprinkle some salt on top of each egg, then turn the heat down as low as it will go, cover the pan and allow the eggs to cook for 12 to 15 minutes until the whites are just set and the yolks still runny. Scatter with coriander, and serve with yogurt flatbreads.
- 4tbsp olive oil
- 2 large onions, sliced
- 2 garlic cloves, crushed
- 2 red and 2 yellow peppers, sliced into strips
- 2tbsp Baharat spice mix (from Bart Spices)
- 1tbsp light muscovado sugar
- 6 ripe tomatoes, roughly chopped
- 7 free-range eggs
- large handful coriander, leaves chopped
- yogurt flatbreads, to serve (see recipe below)
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