Breakfast recipe
Warm flatbreads layered with lemony mint yoghurt, garlicky spinach, juicy tomatoes and crisp-edged fried eggs.
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Ingredients
large frying pan, fine grater, knife, small bowl
Method
Cut the tomatoes into wedges, finely chop the mint and grate the garlic. Finely grate the lemon zest, then squeeze 1 tablespoon juice.
Stir the Greek yoghurt with the mint, lemon zest, lemon juice, 0.25 teaspoon salt and 0.25 teaspoon black pepper. Set aside while you cook.
Heat 1 tablespoon olive oil in a large frying pan over a medium heat. Add the garlic for 30 seconds, then add the baby spinach, 0.25 teaspoon salt and the remaining black pepper. Toss for 2 to 3 minutes until just wilted, then transfer to a plate.
Return the pan to a medium-high heat with the remaining 1 tablespoon olive oil. Crack in the eggs, sprinkle with the remaining 0.5 teaspoon salt and smoked paprika, and fry for 3 to 4 minutes until the whites are set with crisp edges and the yolks are still soft.
Warm the flatbreads one at a time in a dry frying pan for 30 seconds on each side. Spread with mint yoghurt, add the wilted spinach and tomatoes, then top each flatbread with two fried eggs and serve straight away.
