Spiced North African-style eggs with homemade flatbreads

Spiced North African-style eggs with homemade flatbreads

This recipe is courtesy of BBC GoodFood.


For the flatbreads

  • 250g/9oz plain flour, plus extra for dusting
  • pinch salt
  • 1tbsp olive oil

For the eggs

  • 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



  1. To make the flatbreads, sieve the flour and add salt into a mixing bowl. Make a well in the middle and add some oil to the mix. Mix into the flour then add 100-150ml warm water until the mixture comes together to form a dough, this will allow the flatbread to be formed.
  2. Knead the dough for 3-4 minutes. Set aside for now.
  3. For the eggs, heat pan over a medium heat. Add the olive oil and gently fry the onion and add salt until softened and translucent. Add the green pepper, cover with a lid for 5 minutes, or until soft.
  4. Once the pepper is softened, add the garlic. Cook for two minutes, then add the chilli flakes and add the chopped tomatoes. Season with salt and pepper and cook for 10-15 minutes, or until the sauce is rich and flavoursome.
  5. Meanwhile, divide the flatbread dough into eight balls. Roll each ball out to the thickness of a 50p piece.
  6. Heat the frying pan over a high heat. Cook a flatbread in the dry pan for 2-3 minutes on each side, 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.
  7. 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.
  8. Sprinkle with the feta and serve with the warm flatbreads on the side

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