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How to make Turkish fried egg and smoked trout flatbreads

Yield = 4
Prep time: 0:05
Cook time: 0:05
Total time: 0:10

Ingredients

  • 260g (1 cup) thick Greek-style yoghurt
  • 2 tablespoons tahini
  • 2 x 150g packet Huon Tasmanian Wood Roasted Ocean Trout
  • 1 tablespoon olive oil, plus extra, to drizzle
  • 4 eggs
  • 4 wholemeal flatbread
  • 1 lemon
  • 1/2 bunch of fresh mint
  • 80g feta
  • 1 tablespoon pistachio dukkah
  • 60g baby rocket

Method

  • Step 1 Heat a 25cm frying pan over medium-high heat.
  • Step 2 While the pan heats up, combine the yoghurt and tahini in a bowl. Season. Flake the trout into large pieces.
  • Step 3 Pour the oil into the pan and crack in the eggs. Cover the pan with a lid and cook for 2 minutes or until the egg whites are set but the yolks are still runny.
  • Step 4 Meanwhile, spread the yoghurt mixture over the flatbreads. Cut the lemon into wedges. Pick the mint leaves.
  • Step 5 Divide the fried eggs among the flatbreads. Top with the trout. Crumble over the feta and sprinkle with dukkah. Top with the rocket and mint leaves. Serve with the lemon wedges.