Sausage flatbread with egg and harissa yoghurt

Sausage flatbread with egg and harissa yoghurt

By
From
Breakfast: Morning, Noon & Night
Serves
2
Photographer
Danielle Wood

This can sometimes be referred to as a pizza because of the way it looks, but I just can’t bring myself to call it that! Either way, it tastes damn good.

Ingredients

Quantity Ingredient
2 sausages, (I use spicy or herby ones)
1 tablespoon olive oil
2 tablespoons tomato puree
1 large flatbread
or 2 small flatbreads
6 cherry tomatoes, chopped
2 eggs
2 tablespoons grated mozzarella
2 teaspoons harissa paste
4 tablespoons natural yoghurt
handful parsley, chopped

Method

  1. Preheat the oven to 180°C and line a baking tray big enough to fit the flatbread in with baking parchment.
  2. Remove the skins from the sausages and add the oil to a frying pan over a medium heat. Fry the sausages, breaking up the sausage meat with a wooden spoon, for about 5 minutes until just crisping up. Take off the heat and leave to one side.
  3. Spread the tomato purée evenly over the flatbread using a knife or the back of spoon. Sprinkle the chopped cherry tomatoes over the top and put the flatbread in the oven for 3 minutes to warm it up slightly.
  4. Remove from the oven and add the fried sausage pieces to the top of the flatbread. Crack the eggs on top and sprinkle with mozzarella. Put the flatbread back in the oven and cook for 8 minutes until the eggs are cooked through.
  5. Meanwhile make the harissa yoghurt by mixing the harissa paste with the yoghurt in a bowl. Remove the flatbread from the oven, sprinkle with parsley and serve with the harissa yoghurt.
Tags:
breakfast
brunch
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