A Turkish inspired, poached egg flatbread loaded with garlicky yoghurt, runny yolks, harissa, and more. This delicious dish is perfect for breakfast, lunch, or dinner, making it great for any day of the week.
1: Grate the garlic into a bowl and squeeze over the lemon juice.
2: Add a pinch of salt and mix well. Set aside.
3: Boil the kettle and fill a saucepot with it, placing it on medium to low heat.
4: Crack the eggs into two small bowls and split the vinegar between them.
5: Using a small spoon, make a whirlpool in the water and slowly add in one egg.
6: Repeat the process with the second egg and let them poach gently for about 3 minutes or until your desired consistency.
7: Warm the flatbread in a pan.
8: Put the flatbread on a plate and smear over the yoghurt.
9: Drizzle over the harissa paste and top with poached eggs, pickled onions, and parsley.
10: Enjoy.
