Persian Flatbread with Egg
with baby kale salad / herb yogurt dressing
A Persian-inspired blend of spices is brushed over flatbread for this hearty meal with unique flavors. A fresh salad on the side adds balance and color.
Proteins
Cuisines
Ingredients
Persian Flatbread with Egg:
- Garlic - 1 clove , chopped
- Oil, olive - 2 Tbsp
- Cumin, ground - 1/2 tsp
- Cinnamon - 1/4 tsp
- Coriander, ground - 1/4 tsp
- Black pepper - 1/4 tsp
- Pita bread - 4 rounds
- Hummus - 4 oz
- Oil, cooking - 2 Tbsp
- Eggs - 4
Baby Kale Salad:
- Pistachios, shelled - 1/2 cup
- Pomegranate seeds - 1/2 cup (look for these removed from the pomegranate shells in the produce section)
- Cucumbers - 8 oz , chopped
- Baby kale - 6 oz
- Cheese, feta - 4 oz , crumbled
Herb Yogurt Dressing:
- Parsley - 2 tsp , chopped
- Yogurt, plain or Greek - 1 cup
- Vinegar, white wine - 2 tsp
- Honey - 1/2 tsp
Prep
- Pistachios (if not already shelled) / Pomegranate seeds (if not already shelled) / Garlic / Parsley - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
- Make herb-spice oil - Whisk together olive oil, garlic, cumin, cinnamon, coriander, and black pepper. (Can be done up to 5 days ahead)
- Make dressing - Whisk together parsley, yogurt, vinegar, and honey. Season with some salt and pepper. (Can be done up to 5 days ahead)
- Cucumbers - Chop cucumbers.
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Make
- Heat oven to 450F / 232C. Spray a sheet pan with nonstick cooking spray or brush with some cooking oil (use two sheet pans if needed). Arrange pita bread in a single layer.
- Transfer sheet pan to oven and toast pita on one side until it begins to turn golden, 4 to 5 minutes.
- Flip pita bread so toasted side is facing down. Brush herb-spice oil over top of pita and spread with hummus. Return to the oven and continue baking just until golden, 2 to 4 minutes more.
- While pita is toasting, heat a nonstick pan with cooking oil over medium heat. Crack eggs into heated oil and fry on one side for sunny-side up or flip and cook on both sides for over-easy. Season eggs with some salt and pepper as they cook.
- Meanwhile, combine pistachios, pomegranate seeds, cucumbers, baby kale, and feta in a large bowl.
- Just before serving, toss salad with dressing until dressed to your liking.
- Serve flatbread with an egg on top and salad on the side. Enjoy!
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