Breakfast Flatbread
Leila Hassan
@leilahassantable
Prep
10 min
Cook
10 min
Total
20 min
Servings
4
Difficulty
Easy
Let's cook
Pre-crisp the base
Brush the flatbreads with oil and bake at 425°F (220°C) for 5 minutes before topping.
💡Untoasted flatbread goes limp under the yoghurt. Five minutes fixes it.
Season the labneh
Mix the labneh with the grated garlic, salt, and pepper, then spread over the part-baked bases leaving a clear border.
Add tomatoes and bake
Scatter the tomatoes over and return to the oven for 6 minutes.
Crack in the eggs
Make wells, slide an egg into each, and bake 6–7 minutes more until the whites are set and yolks runny.
Finish generously
Scatter the feta, za'atar, herbs, and chilli flakes and drizzle with olive oil.
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📝 Tips, swaps, and make-ahead notes
Labneh is strained yoghurt and thicker than Greek yoghurt — if using yoghurt, drain it in a sieve for 30 minutes first or it will run. Za'atar goes on after baking, since it burns easily.
- •Add: Sujuk, lamb mince, or roasted peppers.
- •Vegan: Plant yoghurt and skip the eggs; add crisped chickpeas.
- •Speed: A tortilla base cuts the total time to 12 minutes.
Nutrition & Safety
Calories
432kcal
Protein
18g
Carbs
42g
Fat
22g
⚠️ Allergen & Safety Note
This recipe contains gluten, dairy, egg and sesame. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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