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Week of 4/22/24

Persian Flatbread with Egg
with baby kale salad / herb yogurt dressing

Active: 45 Total: 45
Original GF Paleo Vegetarian
Persian Flatbread with Egg

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. We first featured this meal in 2021.

Tags
Air-Fryer Friendly
Proteins
Eggs
Cuisines
Middle Eastern / North African
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37

Ingredients

Metric
Servings:
4
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:
  • Dill, fresh - 2 tsp , chopped
  • Yogurt, plain or Greek - 1 cup
  • Vinegar, white wine - 2 tsp
  • Honey - 1/2 tsp

Prep

  1. Pistachios (if not already shelled) / Pomegranate seeds (if not already shelled) / Garlic / Dill - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Make herb-spice oil - Whisk together olive oil, garlic, cumin, cinnamon, coriander, and black pepper. (Can be done up to 5 days ahead)

  3. Make dressing - Whisk together dill, yogurt, vinegar, and honey. Season with some salt and pepper. (Can be done up to 5 days ahead)

  4. Cucumbers - Chop cucumbers.

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Make

  1. 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.

  2. Transfer sheet pan to oven and toast pita on one side until it begins to turn golden, 4 to 5 minutes.

  3. 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.

  4. 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.

  5. Meanwhile, combine pistachios, pomegranate seeds, cucumbers, baby kale, and feta in a large bowl.

  6. Just before serving, toss salad with dressing until dressed to your liking.

  7. Serve flatbread with an egg on top and salad on the side. Enjoy!

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