Kimchi and Eggs Flatbreads [ vegetarian]
Topped with melted cheese, kimchi and eggs, these flatbreads make a delicious lunch or light dinner.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
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
Serving: 1flatbreadCalories: 487kcalCarbohydrates: 52gProtein: 25gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 359mgSodium: 823mgPotassium: 286mgFiber: 2gSugar: 3gVitamin A: 775IUVitamin C: 0.3mgCalcium: 415mgIron: 5mg