- 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.
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