Daniel's TableBreakfast naan
Soft eggs, feta, tomatoes, olives, red pepper flakes, and sesame on naan.
Contains egg · Contains dairy as written · For dairy-free, use plant-based Greek-style yogurt, dairy-free feta, and olive oil; check the naan label
- Time
- 10 minutes
- Serves
- 1
Options
Ingredients
scaled for 1- 2eggs
- 1 tbspGreek yogurt
- 1 tspbutter or olive oil, plus more for the flatbread
- ¼ cupcherry tomatoes, halved
- 2 tbspolives, sliced or torn
- 2 tbspfeta, crumbled
- ⅛ tspsalt
- ⅛ tspblack pepper
- ¼ tspred pepper flakes
- 1 tspsesame seeds
Directions
- 1
Toast your chosen flatbread until warm and lightly crisp. Brush it with butter or olive oil and set it on a plate.
- 2
Warm 1 teaspoon butter or olive oil in a nonstick skillet over medium-low heat. Crack in the eggs and add the Greek yogurt directly to the pan.
- 3
Break the yolks and fold gently, stopping before the yogurt is completely incorporated. The eggs should look marbled rather than fully mixed.
- 4
Continue folding slowly until soft curds form. Remove the pan from the heat while the eggs still look glossy, but no uncooked liquid remains.
- 5
Spoon the eggs over the toasted flatbread. Add the feta, tomatoes, olives, salt, pepper, red pepper flakes, sesame seeds, and any extras you selected.
Leave the yogurt marbled for soft, creamy pockets.