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Method
Make it happen
- 01
Mix flour, water, 1 tbsp olive oil and salt into a supple dough. Divide into four thin flatbreads and cook in a dry hot pan for 2 minutes each side until cooked through.
- 02
Stir the garlic and lemon juice into the Greek yoghurt and divide between four serving bowls.
- 03
Heat chickpeas with ground cumin and a splash of water for 5 minutes until piping hot.
- 04
Bring a wide pan of water to a gentle simmer. Poach the eggs one at a time until whites are set, about 3–4 minutes, and drain carefully.
- 05
Melt the butter with the smoked paprika over low heat until fragrant without letting it burn.
- 06
Place a poached egg and the prepared topping over each bowl of yoghurt, drizzle with warm paprika butter and serve with the homemade flatbreads.