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Turkish fried egg and smoked trout flatbreads recipe
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Whip up a tasty meal in 10 minutes, perfect for breakfast or dinner.
Ingredients:
  • 260g (1 cup) thick Greek-style yoghurt
  • 48.00 gm tahini
  • 2 x 150g packet Tasmanian Wood Roasted Ocean Trout
  • 18.20 gm olive oil, plus extra, to drizzle
  • 4 eggs
  • 4 wholemeal flatbread
  • 1 lemon
  • 1/2 bunch of fresh mint
  • 80g feta
  • 20.00 ml pistachio dukkah
  • 60g baby rocket
Instructions:
  • Preheat a 25cm frying pan over medium-high heat.
  • As the pan heats, mix together yogurt and tahini in a bowl. Season the mixture. Break the trout into large pieces.
  • Drizzle the oil into a pan, then crack in the eggs. Cover with a lid and cook for 2 minutes until the egg whites are cooked through and the yolks remain runny.
  • Spread the creamy yogurt mixture generously over the flatbreads. Cut the lemon into cute wedges and pick fresh mint leaves.
  • Spread the fried eggs evenly on the flatbreads. Layer the trout on top. Sprinkle with crumbled feta and dukkah. Add rocket and mint leaves on top. Serve with lemon wedges on the side.

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