Topped with melted cheese, kimchi and eggs, these flatbreads make a delicious lunch or light dinner.
Topped with melted cheese, kimchi and eggs, these flatbreads make a delicious lunch or light dinner.
Over the past few months, I have become obsessed with kimchi, a Korean dish made of salted and fermented vegetables. I am yet to make my own but absolutely love Cultured Collective‘s vegan classic kimchi. In fact, their whole range is awesome. Do check them out.
Having a stash of flours (remnants of successive lockdowns) to get through, homemade flatbreads have become a staple in our house. They are so easy to make and ideal to perk up leftovers and other odds and ends that are lying around the fridge.
How to make these Kimchi and Eggs Flatbreads
First of all, you need to make the flatbreads. Once kneaded, I like to leave the dough to rest for 20 minutes. I prefer to cook flatbreads in a non-stick crêpe pan without any oil or grease and them warm while I prepare the rest of the ingredients.
I spread 2 tablespoons of kimchi on each flatbread (but you can use less or more) and top everything with some grated cheese. The flatbreads are then put under the grill for the cheese to melt while at the same time the eggs are fried in a pan. Nothing complicated, just a bit of multi-tasking. If you do not get the timings exactly right, the flatbreads can sit outside the grill for a few minutes.
Once everything is ready, simply add 2 fried eggs on each flatbread and top with plenty of dill and (if using) yoghurt.
If you love this recipe, you should also try …
My Sweet Potato Wraps with Tahini Harissa Dressing, my Spicy Roasted Cauliflower Wrap with Sriracha Cashew Cream or my Flatbreads with Harissa Mushrooms.
I hope you enjoy these kimchi and eggs flatbreads as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Kimchi and Eggs Flatbreads [ vegetarian]
Equipment
- 1 mixing bowl
- 1 non-stick pan
- 1 Frying pan
Ingredients
FOR THE FLATBREADS
- 250 g plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 200 g dairy-free yoghurt
- 2 tsp vegetable oil
TOPPINGS
- vegetable oil
- 8 organic eggs
- 8 tbsp kimchi
- 100 g cheddar, grated
- dill
- yoghurt (optional)
Instructions
- In a bowl mix together the flour, baking powder, and salt. Add the yoghurt and oil and knead until you have a smooth and elastic dough. Add a bit more flour if the dough is too wet or a bit more yoghurt if the dough is too dry. Cover and set aside for 20 mins to rest.
- Cut the dough into 4 even balls. Add flour to your working surface and roll out each dough ball to an oval shape of around 3-4mm thickness (1/8 inch).
- Heat a non-stick pan on high. When the pan is very hot, place the first flatbread in it. Do not use any oil or grease, simply cook the flatbread for 2 mins or so on each side until it starts to char. When done, keep it covered in a warm oven while you cook the rest of the flatbreads.
- Put some oil in a large frying pan. Working two eggs at a time, start frying the eggs.
- Put the grill on high. Spread 2 tablespoons of kimchi on each flatbread. Top with some grated cheese. Place each flatbread under the grill for 30 seconds to 1 minute until the cheese starts to melt.
- Remove from the grill, and place 2 fried eggs on top of each flatbread. Top with dill and (if using) yogurt. Eat straight away.
Nutrition
I cannot wait to see your posts!
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