| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 1 |
| Cuisine | Middle Eastern |
| Diet | High-protein |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 847 |
| Fat | 41g |
| Saturates | 12.2g |
| Protein | 42g |
| Carbs | 83.1g |
| Sugars | 15.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Combine the yoghurt, garlic, juice of ½ a lemon, dill and harissa in a bowl and season well.
2
Place a pot of water on the stove and bring to a simmer. Add the vinegar to the water. Break the eggs in and poach for 5 minutes. Set them aside.
3
To make the butter sauce, place the butter, chilli flakes and paprika in a pot and melt together. Take off the heat but keep warm.
4
Serve the yoghurt, eggs, feta, extra dill and zest of 1 lemon on top of the flatbread. Drizzle with the butter sauce and season well.
