Fried Egg And Flatbread

On a lovely Saturday afternoon, with food TED talks playing in the background on Netflix, I was inspired by Jamie Oliver’s TED talk to try making flatbreads. After watching a clip of Jamie making a simple flatbread with jerk chicken alongside Levi Roots, I finally decided to give it a try. This recipe makes 4-6 flatbreads, perfect for sharing or enjoying throughout the day (though I’ll admit, I ended up eating them all myself!).

While the original recipe called for yogurt, I discovered that buttermilk works beautifully as a substitute. I also added my own twist with pickled serrano peppers instead of jalapeños. The result was surprisingly delicious, especially topped with a perfectly fried egg that creates a rich, runny sauce when broken over the warm bread.

Yield: 4-6

Fried Egg And Flatbread

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A simple yet satisfying recipe for homemade flatbreads topped with fried eggs and pickled serrano peppers. Inspired by Jamie Oliver's TED talk, this versatile dish works for breakfast, lunch, or dinner and serves 4-6 people.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 1 hour 20 minutes

Total Time 1 hour 55 minutes

Ingredients

• 2 cups all-purpose flour
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2-3 pickled serrano peppers, sliced
• 4-6 fresh eggs
• 2 tablespoons butter for cooking

Instructions

1. Mix flour, baking soda, and salt in a large bowl.
2. Make a well in the center and pour in buttermilk.
3. Mix until a soft dough forms.
4. Knead dough gently for 2-3 minutes.
5. Cover and let rest for 30 minutes.
6. Divide dough into 4-6 equal portions.
7. Roll each portion into a thin circle.
8. Heat a skillet over medium-high heat.
9. Cook each flatbread for 1-2 minutes per side.
10. Set cooked flatbreads aside and keep warm.
11. Melt butter in the same skillet.
12. Crack eggs into the pan.
13. Cook eggs until whites are set but yolks are still runny.
14. Place one egg on each flatbread.
15. Top with sliced serrano peppers.

Notes

The key to perfect flatbreads is not overworking the dough and cooking them on high heat. If the dough seems too sticky, add flour a tablespoon at a time until it becomes manageable. You can substitute the buttermilk with plain yogurt for a slightly different texture.

These flatbreads are best enjoyed fresh and warm, but they can be stored in an airtight container for up to 2 days. Reheat briefly in a dry skillet before serving. Try experimenting with different toppings – avocado, cheese, or various pickled vegetables all work well alongside the fried egg.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 285Total Fat: 14gSodium: 450mgCarbohydrates: 28gFiber: 1.5gSugar: 2gProtein: 12g