Muhammara and egg flatbread

Name: Muhammara and egg flatbread
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: mediterranean
Ingredients: 200 g red pepper; 35 g walnuts; 90 g flatbread; 4 pc egg; 1 tsp olive oil; 2 tbsp breadcrumbs; 15 g lemon; 1 to taste cumin; 1 to taste chilli flakes; 1 to taste salt

15 min · 2 servings · 478 kcal

Nora Beckett · @norapreps

The pepper and walnut paste keeps a week in the fridge, so this is a two-minute breakfast on any day it already exists.

Ingredients

red pepper200 g
walnuts35 g
flatbread90 g
egg4 pc
olive oil1 tsp
breadcrumbs2 tbsp
lemon15 g
cumin1 to taste
chilli flakes1 to taste
salt1 to taste

Instructions

Blitz the roasted peppers, walnuts, breadcrumbs, lemon, cumin and oil to a coarse paste. Coarse, not smooth.
Boil the eggs 8 minutes for a just-set yolk, then cool and peel them.
Warm the flatbread, spread the muhammara thickly.
Quartered eggs on top, chilli flakes, salt. The paste keeps a week.

Per serving

478kcal23 gProtein27 gFat38 gCarbs

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