eggs flatbread

handmade flatbread with tomato, eggs + labneh

No time for words today – things are so hectic! But just thought I’d squeeze in a little recipe to share with guys! It’s one of those ones that is perfect any time of the day, even dinner.

Handmade flatbread with tomato, eggs + labneh


(will make 12, more than you need for the recipe but you’ll be happy to have left over bread!)

  • 350 g self raising flour
  • 1 tsp baking powder
  • 350 g plain yoghurt
  • pinch of salt


  • 1 cup tomato passata
  • 1 tsp cumin seeds
  • 4 eggs (fried)
  • 4 labne balls (about 1 Tbsp per ball)
  • chopped herbs or spring onion to garnish (optional)
  1. To make the flat bread, combine the flour, baking powder, salt and olive yoghurt in a large mixing bow. Start out with a wooden spoon (and some elbow grease!) and mix until ingredients combine, then transfer dough on a lightly floured bench top and use your hands to knead it together for a minute. Cover with a tea towel and set aside for 15 mins.
  2. Pop a small skillet over medium heat and dry toast the cumin for 30 seconds, or until they become fragrant. Add the tomato passata and a pinch of salt and leave to reduce over low heat for 5 – 10 minutes. Taste for seasoning and adjust if necessary and set aside.
  3. Divide the dough in half then each half into 6 equal portions (so you have 12 in total). Mould each into a ball and over a lightly floured bench top use a rolling pin to roll out into thin rounds. Place a large heavy based pan over high heat and grill the flat breads for a minute or two on each side. It should have kinda golden brown spots over the surface.
  4. Fry your eggs to your liking, top each flat bread with tomato/cumin sauce, just as you would a pizza. Lay a fried egg over the top of each and crumble on a labne ball on top of every egg.
  5. Garnish with herbs or chopped spring onions if you like, or leave plain.

Serves 2

Leave a Reply

Your email address will not be published. Required fields are marked *