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
  • ground coriander
  • limes
  • Greek yogurt
  • eggs
  • beets
  • flatbread
  • soft herbs of your choice
  • EYB Comments

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

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

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

  • 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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