Ingredients
Serves: 1
- 1 tablespoon olive oil
- 1 small clove garlic (peeled)
- ¼ teaspoon dried chilli flakes
- 1 x 400 grams can chopped tomatoes
- ½ teaspoon Maldon sea salt flakes (or to taste)
- 1 large egg (or 2 eggs if needed)
- 2 teaspoons grated Parmesan (or more as needed) - see Additional Information below
- 1 splash of chilli oil (optional to serve)
- 2 slices white bread (or other bread of your choice to serve)
Flatbread
- 350g self raising flour plus extra for dusting
- 1 tsp baking powder
- 350 g natural yoghurt
Method
- Pour the olive oil into a frying pan, then grate in (or mince and add) the garlic, scatter in the chilli flakes and put the pan over a medium heat, stirring, for 1 minute.
- Tip in the tomatoes, stir in the salt, and let it come to a bubble. It's got to be hot enough to poach an egg in.
- Crack in the egg (or eggs), sprinkle the Parmesan over it, leaving some of the yellow yolk still exposed, and partially cover with a lid. Let it bubble for 5 minutes, by which time the white should be set and the yolk still runny, but keep an eye on it.
- Remove from the heat and serve - if so wished - sprinkled with a little more Parmesan and some chilli oil, and some bread to dunk in.
Flatbread
- Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then pat and bring everything together.
- Dust a clean work surface with flour, then tip out the dough.
- Knead for a minute or two to bring it all together.
- Put the dough into a flour dusted bowl and cover with a plate, leave aside.
- Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal sized pieces.
- Pat and flatten the dough pieces, then roll each into 12 cm rounds roughly.
- Use a knife to score lines into the centre of each round.
- Place on a pan on high heat, then once hot cook each for 1 to 2 mins either side until puffed and scorched, turning with tongs.
