Recipes › Rocket › Rocket and Egg Flatbreads with Harissa Yoghurt
Rocket and Egg Flatbreads with Harissa Yoghurt
Warm flatbreads loaded with wilted rocket, soft fried eggs and a smoky harissa yoghurt that pulls everything together. This is a brilliant fast supper or weekend brunch that takes the best of a Middle Eastern flavour palette and puts your garden rocket firmly at the centre. The heat of the harissa mellows the peppery bite of the rocket beautifully.
Rocket is in season now. More rocket recipes, or see what to sow this month where you are.
Ingredients
- 120 g rocket, washed and dried
- 4 flatbreadspitta or naan will also work
- 4 eggs
- 200 full-fat Greek yoghurt
- 2 tbsp rose harissastandard harissa works fine, just slightly less floral
- 1 cloves garlic, crushed
- 3 tbsp olive oil
- 1 lemon, juice only
- 1 tsp flaky sea salt
- 1 tsp sumac (optional)
Contains: cereals gluten, eggs, milk.
Method
- Mix the Greek yoghurt with the crushed garlic, harissa and half the lemon juice. Season with a pinch of salt and stir until smooth. Set aside at room temperature.About 3 min
- Warm a dry griddle pan or large frying pan over a high heat. Add the flatbreads one at a time for about 30 seconds per side until they have some colour and are warmed through. Wrap them in a clean tea towel to keep warm.About 4 min
- Reduce the heat to medium and add 1 tablespoon of olive oil to the pan. Once shimmering, fry the eggs to your liking — sunny side up with the whites just set works best here. Remove and set aside.About 3 min
- In the residual heat of the pan, add the remaining 2 tablespoons of olive oil and tumble in the rocket. Toss it quickly for no more than 30 seconds — you want it barely wilted and still vivid green. Season with a pinch of salt and the remaining lemon juice.About 1 min
- Spread a generous spoonful of harissa yoghurt across each warm flatbread, then pile on the wilted rocket. Lay a fried egg on top of each one, scatter with sumac if using, and serve immediately.About 2 min
Tips
- Don't skip wilting the rocket — even 30 seconds in a hot pan tames the raw bitterness and makes it sit beautifully under the egg rather than falling off the sides.
- The harissa yoghurt can be made the night before and kept in the fridge — the garlic deepens nicely overnight.
- Use the freshest eggs you have; they hold their shape better in the pan and the yolk makes a natural sauce when you break it.
Ring the changes
- Swap the fried egg for a soft-boiled egg, halved — good if you're making this for a crowd and want to prep ahead.
- Add 50g of crumbled feta scattered over the top for a saltier, richer finish.
Keeping it
Best eaten immediately. The harissa yoghurt keeps in the fridge for up to 3 days, but assembled flatbreads do not store well.
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