Breakfast Sausage Flatbread With Paprika Eggs

15 Minutes | Easy

Breakfast Sausage Flatbread With Paprika Eggs

- 3 HECK! 97 chipolatas
- 2 eggs
- 1tsp cayenne pepper
- 1tsp smoked paprika
- 100g self raising flour
- 4 table spoons Greek yogurt
- 3tbsp olive oil
- 3 spring onions finely sliced.
- 1tsp yogurt for topping
- Fresh parsley to garnish

1. Pour the flour into a bowl, make a well in the middle, then add the yoghurt. Use hands to mix it together, until you have a dough.

2. Wash and dry your hands, then dust your work surface and hands with flour. Split the dough into 2 equal pieces. Stretch the dough with your hands or roll it out with a rolling pin to about ½cm thick.

3. To a frying pan on medium heat, add de skinned sausages and crumble into small balls. (de skin push them out of one side of the skin)

4. Add 2 tbsp olive oil, 1tsp cayenne pepper and smoked paprika powder and fry on medium heat.

5. Put a large non-stick frying pan on a medium-high heat.

6. Once the pan is hot, carefully add the dough to the dry pan and cook for 2 or 3 minutes, or until golden and puffed up. Use tongs to turn the flatbreads over, and cook for the same time on the other side.

7. Now add chopped spring onion and make a gap and crack in two eggs. Cover with a lid to steam.

8. We’re ready to dish up! On a plate, add flatbread and cover with your sausage and eggs and drizzle over excess oil.

9. Top with a tsp of yogurt and a pinch of parsley!

10. Enjoy!