- Cook the peppers low and slow drizzled in olive oil and salt at 170c for about 45 mins - 1 hr. You can make a batch and store airtight in the fridge. Once cooked, let cool, remove skins and slice thinly. Alternatively use store bought roasted Red Peppers for a quicker prep.
- For the harissa butter fried egg, melt a knob of butter in a small non stick pan, mix through a teaspoon of harissa, crack the egg over and fry on a low heat, spooning the sauce over the egg. Cook the egg for 3-4 minutes until cooked.
- For the raita, grate some cucumber and a little garlic into some thick Greek yoghurt, stir through and season. When the egg is cooked, spoon the raita on top of the flatbread.
- Quick pickled red onions - finely dice the onion and cover in a bowl with any white vinegar, some salt and a splash of water. Good after 10 mins, even better after a couple of hours. They’ll keep in the fridge for a few days.
- Finish by plating your fried egg on top of the dressed flatbread with raita and pickled red onions, and a sprinkling of coriander or chopped fresh parsley and chopped fresh chilli if you like a kick. For a sweeter note dry a drizzle of honey.
Serving Suggestion
You could switch out the peppers for roasted tomatoes, or try spring onions instead of pickled red, cream cheese instead of raita, whatever suits for tastes.
.png)
