Description
Easy Tomato Egg Breakfast Flatbread That Will Boost Your Mornings
Ingredients
Scale
- 2 cups All-purpose flour
- 3/4 cup Warm water (110°F)
- 1 packet Active dry yeast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 2 cups Fresh tomatoes (diced)
- 4 large Large eggs
- 1 tablespoon Butter
- 2 cloves Garlic (minced)
- 1/4 cup Fresh basil or parsley (for garnish)
- to taste Salt and pepper
Instructions
- Combine warm water with active dry yeast and a pinch of sugar, stirring gently until foamy, about 5–10 minutes.
- Whisk together flour, salt, olive oil, and yeast mixture until just combined. Knead on a floured surface until smooth and elastic, about 5 minutes.
- Cover dough with a clean cloth and let it rise in a warm spot until doubled in size, about 1 hour.
- Punch down dough, divide into four portions, then roll each into a 1/4-inch-thick circle. Bake on parchment at 400°F for 5 minutes until set.
- Melt butter in a skillet over medium heat, add minced garlic, and cook until fragrant, about 1 minute, stirring constantly.
- Stir in diced tomatoes, cooking for 3–4 minutes until softened and juicy.
- Push tomatoes aside, crack eggs into the skillet, and gently scramble until creamy and just set, about 2 minutes. Season with salt and pepper.
- Spoon the tomato-egg mixture evenly atop each flatbread, then bake at 400°F for 5–7 minutes until edges turn golden and crispy.
- Remove flatbreads, sprinkle with fresh basil or parsley, drizzle a touch of olive oil, slice, and serve warm.
Notes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 200 mg