Baked eggs with cumin flatbread
Prep
15 min
Cook
20 min
Serves
4
Skill
Vegetarian
Prep
15 min
Cook
20 min
Serves
4
Skill
MainsBreakfastLunchboxBrunchGood Source of ProteinGood Source of CalciumLow in FatLow in SugarLow in Sodium
This simple dinner is quick and easy to make. Enjoy dipping the homemade flatbread into the warm eggs and rich tomato sauce.
Ingredients
- 1 tbs olive oil, plus 1 tbs extra
- 1 red onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 4 garlic cloves, finely chopped
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 400g tin of chopped tomatoes
- 4 large eggs
- 1 cup wholemeal self-raising flour, plus extra for dusting
- ½ cup low-fat natural yoghurt
- 1 tbs cumin seeds
- pinch of salt
Nutrition per serving
1590 kJ
energy kj
16 g
protein
3 g
saturated fat
6 g
dietary fibre
40 g
carbohydrate
10 g
sugars
522 mg
sodium
Method
- Preheat oven to 180°C (fan-forced).
- Heat one tbs oil in a medium oven-proof frypan over medium heat. Cook onion, carrot and celery for 3-4 minutes or until softened. Add garlic and cook for a further minute or until fragrant. Stir through paprika and ground cumin.
- Increase heat to high. Add tomatoes and bring mixture to the boil. Reduce heat to medium-low and simmer for 3-4 minutes or until slightly thickened and reduced. Remove frypan from the heat.
- Make four indentations in the mixture. Carefully crack eggs in. Transfer frypan to the oven and bake for 8-10 minutes or until eggs are cooked to your liking.
- Meanwhile, mix flour, yoghurt, cumin seeds and salt in a large bowl. Use a spatula initially, then your hands, to bring the dough together. Divide the mixture into four rounds and dust each with a little extra flour.
- Heat remaining one tbs oil in a large frypan over medium heat. Cook flatbreads for 1-2 minutes each side or until golden brown.
- Remove baked eggs from the oven and serve with warm flatbread.
- 1 tbs olive oil, plus 1 tbs extra
- 1 red onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 4 garlic cloves, finely chopped
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 400g tin of chopped tomatoes
- 4 large eggs
- 1 cup wholemeal self-raising flour, plus extra for dusting
- ½ cup low-fat natural yoghurt
- 1 tbs cumin seeds
- pinch of salt
Nutrition per serving
1590 kJ
energy kj
16 g
protein
3 g
saturated fat
6 g
dietary fibre
40 g
carbohydrate
10 g
sugars
522 mg
sodium
- Preheat oven to 180°C (fan-forced).
- Heat one tbs oil in a medium oven-proof frypan over medium heat. Cook onion, carrot and celery for 3-4 minutes or until softened. Add garlic and cook for a further minute or until fragrant. Stir through paprika and ground cumin.
- Increase heat to high. Add tomatoes and bring mixture to the boil. Reduce heat to medium-low and simmer for 3-4 minutes or until slightly thickened and reduced. Remove frypan from the heat.
- Make four indentations in the mixture. Carefully crack eggs in. Transfer frypan to the oven and bake for 8-10 minutes or until eggs are cooked to your liking.
- Meanwhile, mix flour, yoghurt, cumin seeds and salt in a large bowl. Use a spatula initially, then your hands, to bring the dough together. Divide the mixture into four rounds and dust each with a little extra flour.
- Heat remaining one tbs oil in a large frypan over medium heat. Cook flatbreads for 1-2 minutes each side or until golden brown.
- Remove baked eggs from the oven and serve with warm flatbread.