Flatbread, labneh, chorizo and fried egg

GILL MELLER’S FLATBREADS, LABNEH AND FRIED EGGS

Fried eggs, chorizo, creamy labneh – it’s a combination you won’t forget in a hurry, mainly because you’ll be coming back to it time and time again. You can pick up decent flatbreads from supermarkets or delis, but making your own is more fun, and they tend to be tastier than shop bought ones too.

Preparation time 55 minutes (plus rising time – up to 24 hours) | Cook time 15 minutes | Serves 4

INGREDIENTS

200g of labneh

200g of cured chorizo sausage cut into small chunks

4 Stonegate Estate eggs

2 sprigs of rosemary

2 Tbls of capers

2 Tbls of olive oil

Sea salt and freshly ground black pepper

For the flatbreads

500g organic strong white bread flour, plus extra for dusting

1 tsp fine sea salt

1 tsp fast-action dried yeast

2 tbsp extra-virgin olive oil, plus extra for greasing

4 tbsp natural yoghurt

METHOD

  1. Start by making the flat bread dough. Place the flour, salt, yeast in a large bowl. Add the oil, yoghurt and 275ml of water and mix everything thoroughly until it forms a dough. Turn out onto a lightly floured surface and knead for about 10 minutes, until soft and smooth. (You can use a stand mixer with a dough hook for this part.) Shape the dough into a rough round and place in a lightly oiled bowl; cover with a clean cloth and leave to rise in a warm place for up to 24 hours.
  1. Turn out the dough onto a lightly floured surface, then cut it into 4 equal pieces. Form each piece into a nice, neat round and leave to rest for 20 minutes or so. When you’re ready to cook the flatbreads, roll out the pieces of dough. They want to be quite thin, but don’t worry if they’re not especially round, that doesn’t matter.
  1. Lay the flat breads down over the hot barbecue or in a nice hot pan and cook for 30 seconds – 1 minute on each side or until they are puffed and blistered in places. Cover the flat bread with a clean tea towel this will keep them nice and moist.
  1. Set a large pan down over a medium high heat. Add the olive oil and when it’s hot add the chorizo sausage. Fry, tossing round the pan, for 3 – 4 minutes. Add the rosemary and capers and fry for a further minute. Clear a space in the pan in crack in the eggs. Cook them for a minute or so, then either flip them over or baste the tops with some of the lovely spicy oil.
  1. To serve spoon a generous dollop of labneh over the flat bread. Spoon over the chorizo and capers and some of the well flavoured oil and top with a fried egg.
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