This delicious flatbread dish is an aesthetic and different brunch option. It successfully combines a diverse range of flavors including spicy, salty, bitter and sweet.
Amount Per Serving
Calories from Fat 246
% Daily Value *
Total Fat 28g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Total Carbohydrates 30g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- • 2 large grilled flatbreads (see link to my homemade recipe below)
- • A few drops of olive oil
- • A big handful of arugula salad
- • 1-2 oz. of calabrese salami (spicy), thinly sliced
- • 10 mint leaves, roughly chopped
- • 1 spoonful of chopped chives
- • 1/3 red pepper, thinly sliced
- • thinly sliced jalapeño (optional)
- • 2 eggs, fried sunny side up (or as preferred)
- • Salt and pepper to taste
Harissa sauce ingredients
- • 1 cup of Greek yogurt (or plain)
- • 1 tablespoon extra virgin olive oil
- • ½ tablespoon fresh lemon juice
- • 2 tablespoons harissa sauce
- • 1 garlic clove, crushed and minced
- • Sea salt to taste
- 1. Start out by making the two flatbreads (see my recipe posted here). For the homemade dough it will take a minimum of about 4 hours for preparation and rising, but you can make it in advance and store it up to 3 days before using or you can buy fresh store-bought pizza dough.
- 3. Make the harissa sauce by whisking all the ingredients together and season with sea salt. Cover and chill in the refrigerator.
- 4. Prepare all the topping except for the eggs.
- 5. Fry the eggs sunny side up or as you prefer.
- 6. Spread a thin layer of harissa sauce on each flatbread and add your toppings including one fried egg. Less is more; the toppings are nice touches to the flatbread so don’t overkill your dish. Serve and enjoy.