This vegetarian Harissa Broccoli & Flatbreads recipe is a delicious and healthy meal that combines spicy harissa-coated broccoli with soft and fluffy homemade flatbreads. Topped with perfectly cooked eggs, this dish is packed with flavour and perfect for any meal of the day.
Ingredients:
For the flatbreads:
- 90g self-raising flour, plus extra for dusting
- 4 tbsp thick natural yoghurt (such as Greek-style)
For the broccoli:
- 200g long-stemmed or regular broccoli, cut into florets if using regular broccoli
- 1 tbsp harissa, plus extra to serve (optional)
- 2 ½ tbsp olive oil or rapeseed oil
- 4 tbsp thick natural yoghurt (such as Greek-style)
- Salt and pepper to taste
For the topping:
- 2 eggs
Method of cooking:
In a mixing bowl, combine 90g self-raising flour with 4 tbsp thick natural yoghurt. Mix until a dough forms.
Turn the dough out onto a floured surface and knead for a few minutes until smooth.
Divide the dough into two equal parts and roll each part into a flatbread shape.
Heat a dry frying pan over a medium heat. Cook each flatbread for 2-3 minutes on each side or until puffed and golden brown. Keep warm.
Preheat the oven to 200°C.
In a large bowl, toss the broccoli florets with 1 tbsp harissa and 1 ½ tbsp olive oil (or rapeseed oil). Season to taste with salt and pepper.
Arrange the broccoli on a baking tray and roast in a preheated oven for 15-20 minutes, or until tender and slightly charred.
While the broccoli is roasting, heat the remaining 1 tbsp olive oil (or rapeseed oil) in a frying pan over a medium heat.
Break the eggs into the pan and cook to your preference (sunny side up or over easy).
Spread a thick layer of plain yoghurt on each flatbread.
Top with the roasted harissa broccoli.
Place an egg on top of each flatbread.
Drizzle with extra harissa if desired and season with salt and pepper.
Serve the harissa broccoli flatbreads warm with the remaining yoghurt on the side.
