Flatbreads with beet yogurt & jammy eggs from I Dream of Dinner (So You Don't Have To): Low-Effort, High-Reward Recipes (page 43) by Ali Slagle

  • chiles
  • limes
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute naans or pitas for flatbreads. See recipe for soft herb suggestions. See recipe for variations.

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Notes about this recipe

  • Eat Your Books

    Can substitute naans or pitas for flatbreads. See recipe for soft herb suggestions. See recipe for variations.

  • lholtzman on March 05, 2026

    Good, but it’s a lot and the beets are overpowering. I would halve or even quarter this recipe as I was eating it for days. The eggs get lost in it, so it I make again I would not fold them into the mixture. Instead, I would put them on top of the beet mixture. I added walnuts and feta cheese to the mixture. I didn’t notice the feta cheese made a difference, but the walnuts added a bit of interest in flavor and texture. The Fresno pepper adds a nice kick without being too spicy.

  • lholtzman on February 27, 2026

    Fine, but the beets really take over this dish. You don’t really notice the eggs except for the texture. I wouldn’t mix them in in the future. The Fresno pepper adds a nice kick without being too spicy.

  • rmardel on September 27, 2022

    The beet yogurt is good. I used grated raw beets and the flavor improved immensely if allowed to sit in the refrigerator overnight, where the flavors and textures melded. Perhaps my yogurt was thinner than the author's, I did not add much of the lime juice, only the zest, or the mixture would have been too thin. I also did not stir in the jammy eggs, but served them cut in eights, still warm, on a bed of the beet yogurt. Delicious. If the yogurt and beets are combined the night before, this makes a fast and satisfying breakfast.

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