Ingredients

The following ingredients have 4 Servings
  • 250g/9oz plain flour, plus extra for dusting
  • pinch salt
  • 1tbsp olive oil
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 pepper (any colour), deseeded and sliced
  • 1 garlic clove, sliced
  • ½ tsp crushed chilli flakes
  • 2 x 400g/14oz tins chopped tomatoes
  • salt and black pepper
  • 6 eggs
  • 100g/3½oz feta cheese or Greek-style cheese, crumbled

Instruction

  • 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.