serves
4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
Hot Sauce
- 1 cup pickled sliced jalapeno peppers, undrained
- ¼ cup roughly chopped coriander (cilantro)
- 2 green onions, sliced
- 2 garlic cloves, minced
- 2 limes, zested and juiced
- ¼ cup white vinegar or water
- 1½ tbsp (30 ml) olive oil
- 1-2 tsp sugar
- ¼-½ tsp cumin, optional
Flatbreads
- ½ cup plain (all-purpose) flour
- ½ cup whole wheat flour (or more plain flour)
- 1 tsp baking powder
- Kosher salt
- 1 cup plain Greek yoghurt
- 2¼-3 tbsp (45-60 ml) olive oil
- 1 garlic clove, minced
- Freshly ground black pepper
- 1-2 handfuls baby spinach
- 2-3 cups grated mozzarella cheese
- 3-4 rashers (strips) bacon, cooked crisp
- 1 cup cherry tomatoes, halved
- 4 eggs
- 1½ tbsp finely chopped chives
Instructions
- Set your oven rack to the lowest position and heat the oven to 250°C (500°F). Line a large sheet pan with baking (parchment) paper or lightly grease it with non-stick cooking spray.
- For the hot sauce, add the jalapenos and their juice to a blender along with the coriander, green onions, garlic, lime zest, lime juice, vinegar or water, and the olive oil. Blitz until smooth. Season with sugar and cumin, to taste, and transfer to a jar or bottle. Store the hot sauce in the fridge until ready to use. It will last in the fridge for up to 1 month.
- For the flatbreads, stir the flours, baking powder and ½ teaspoon of salt together in a large bowl. Add in the yoghurt and stir into a shaggy dough, adding more flour if the dough is sticky or a splash of warm water if it’s too dry. Knead lightly to bring the dough together.
- Lightly dust a work surface with flour and turn out the dough.
- Divide the dough into four equal pieces and roll out into5 mm to 1 cm (¼ to ½ inch) thick ovals. Transfer to the prepared sheet pan.
- In a small bowl, stir together the oil and garlic, season with salt and pepper, and brush over the dough. Scatter over the spinach, cheese, bacon and tomatoes.
- Carefully crack an egg onto the centre of each oval and transfer to the bottom rack of the oven. Bake for 10 to 12 minutes or until the crust is golden, the egg whites are set, and the yolks are still a bit jammy.
- Scatter over the chives, season with salt and pepper, and serve the flatbreads with the jalapeno hot sauce.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
