This brunch is an absolute winner and one to put in your back pocket for Valentines day. It is seriously yum and sure to impress. We'd have it for breakfast, lunch and dinner if we could.
Just putting it out there - it's laced with garlic so maybe best to get your Valentines smooch in before serving ;)

Dress code: Got to be pyjamas! (Featured: Flora Pink Long Set)

Brunch in Fancy Pyjamas

You will need:

Flatbread (shop bought is perfect or we’ve also included a recipe at the end)


Oil for frying

Black olives


Tin of chickpeas

Zest + juice of 1 lemon

1 large clove of garlic

2 tbsp Tahini

1 tsp cumin

Olive oil

Salt + pepper


(Put everything except the water into a blender and blend until smooth. Add water in small amounts to loosen the consistency of the mixture)



1 tsp caraway seeds

3 long green chillies, deseeded + chopped

3 cloves of garlic

¾ tsp ground cardamom

¼ tsp ground cloves

Bunch of coriander leaves chopped

60 ml olive oil

Juice of 1/2 lemon 

(Dry roast the caraway seeds on a pan for 2 minutes. Then put everything into a blender and whizz until broken down)


Roast Tomatoes:

Punnet of small vine tomatoes

Lug of olive oil

Tsp sugar

Salt + Pepper

(Mix everything together in a roasting dish + cook in a preheated 200oC oven for approx. 15-20 minute until soft and starting to blacken on top)


450g plain flour (+ extra for kneading and rolling)

1 sachet of dry yeast

300 ml warm water

1 tbsp sugar

180g Greek yogurt

Olive oil

2 tsp salt

Bunch of parsley chopped


Combine the yeast, sugar + water in a large bowl and allow to sit for 5-10 minutes.

Whisk in the Greek yogurt olive oil + salt.

Stir in the flour + parsley with a wooden spoon until the dough comes together.

Turn out onto a well-floured counter + turn the mixture to coat in the flour.

Knead for 3-4 minutes continuing to sprinkle more flour if needed.

Divide dough into 10 balls + sprinkle lightly with flour. Then cover with a clean tea towel + rest for 15 minutes.

One by one roll each dough ball out to approx. 7inch circle. Brush the top lightly with the olive oil.

Preheat a pan then place the dough, oiled side down, onto the pan. Lightly brush the top surface with oil + then turn over. Allow the flatbread to cook for approx. 1 1/2 minutes on each side. 

Repeat rolling, oiling + cooking for each flatbread.

Wrap cooked flatbreads in a clean tea towel to keep warm. Or to make thing easier, cook the day before + reheat in the microwave or on the pan before serving serving.

To assemble:

Put one warm flatbread on each plate. Spoon hummus on top and spread roughly with a spoon. Top with a fried egg (or 2), drizzle with zhoug and arrange roasted tomatoes (and juices), olives and coriander on top.

Now that's amore! x