You will need:

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

Eggs

Oil for frying

Black olives

Hummus:

Tin of chickpeas

Zest + juice of 1 lemon

1 large clove of garlic

2 tbsp Tahini

1 tsp cumin

Olive oil

Salt + pepper

Water

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

Zhoug:

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)

Flatbread:

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

Method:

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