Method
- Boil the eggs for 8 minutes in a pan of boiling water. Plunge into cold water for a couple of minutes to cook and then peel.
- Meanwhile, mix the yogurt with the herbs, pickled chillies, lemon zest and a pinch of salt. Slater over the flat breads.
- Chop the eggs and arrange over the top of the yogurt. Scatter over the zaatar and Turkish pepper flakes. Drizzle over the olive oil and tahini and then serve immediately.
Ingredients
Serves 2
4 free range eggs
250g Greek yogurt
2 handfuls of finely chopped mint leaves
2 handfuls of finely chopped parsley leaves
2 pickled chillies, finely chopped
The zest of ½ a lemon
2 flat breads
2 tsp zaatar
1 tsp Turkish pepper flakes
Extra virgin olive oil to serve
Tahini to serve
Sea salt
