Harissa broccoli & flatbreads

Ingredients

• 90g self-raising flour plus extra for dusting
• 8 tbsp thick natural yogurt (such as Greek-style)
• 2 ½ tbsp olive oil or rapeseed oil
• 200g long-stemmed or regular broccoli cut into florets if regular
• 1 tbsp harissa plus extra to serve (optional)
• 2 eggs

Instructions

1. Weigh the flour into a bowl and add half the yogurt and a large pinch of salt. Mix to form a wet dough. Cover with a tea towel and leave to rest for 10 mins.
2. Meanwhile, heat ½ tbsp of the oil in a large non-stick frying pan over a medium-high heat and fry the broccoli for 3 mins, then pour in 70-100ml water and cook for 3-4 mins more until tender and slightly charred (the water helps the broccoli steam while it cooks).
3. Mix 1 tbsp of the oil with the harissa. Once the broccoli is cooked, remove from the heat and stir through the harissa oil, tossing to coat. Season. Transfer to a plate and cover to keep warm.
4. Cut the flatbread dough in half. Lightly dust the work surface with flour, then roll each half out into a roughly circular flatbread, about the size of the base of a medium frying pan (around 15cm).
5. Return the pan to a high heat (no need to wash it first). Lay a flatbread in the pan and cook for 45 seconds-1 min on each side until puffed up with some charring in spots. Repeat with the remaining dough and serve one flatbread on each plate.
6. Heat the remaining 1 tbsp oil in the pan over a low heat and fry the eggs to your liking. Season. Spread the remaining yogurt over the flatbreads and top with the broccoli and a fried egg. Spoon over a little more harissa, if you like, and grind over some black pepper to taste.