Recipe Index

Ingredients

• ¼ tsp fine salt
• 3½oz self-raising flour, plus extra for dusting
• 3½oz full-fat Greek-style yoghurt
• ½ tbsp vegetable oil
• 1 tbsp toasted sesame oil
• 2 free-range eggs
• 1½oz unsalted butter
• 1 tbsp dark soy sauce
• 3½oz kimchi, roughly chopped, to serve
• 2 small spring onions, thinly sliced, to serve
• toasted sesame seeds, to serve (optional)

Method

1. Stir the fine salt through the self-raising flour in a large bowl, then add the Greek-style yoghurt and vegetable oil.
2. Mix the flatbread dough with a fork and then bring it together with your hands until it forms a smooth ball.
3. Divide the dough in half and roll each piece out on a floured surface into a flatbread about two-thirds the size of a large dinner plate.
4. Cook the flatbreads one at a time in a dry large non-stick frying pan over medium–high heat for 3–4 minutes on each side until they puff and turn golden, then set them aside.
5. Wipe the flour from the pan, raise the heat to high, and add the toasted sesame oil until it shimmers.
6. Crack the eggs into the hot sesame oil and baste the whites with spoonfuls of the oil so they set quickly around still-runny yolks and develop crisp, dark golden edges.
7. Take the pan off the heat, add the unsalted butter and swish it around the eggs as it melts, then add the dark soy sauce and swish again so the butter, soy and sesame oil form a loose sauce.
8. Put one crispy egg on each flatbread, spoon the pan sauce over them, and finish with the chopped kimchi, sliced spring onions and toasted sesame seeds if you are using them.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data