SugarRoti Flatbread Recipe

10m

Prep Time

30m

Cook Time

40m

Total Time

Spice Level

ingredients

• 1 SugarRoti Egg Nu Spice Package
• 4 tablespoons olive oil or ghee (clarified butter)
• 1 zucchini, cut into ½-inch cubes (approx. 1 cup)
• 1 14.5 oz can diced tomatoes
• 4 medium flatbreads or naan
• ½ medium red onion, thinly sliced (approx. 1 cup)
• 1 cup feta cheese
• 4 eggs

optional

• 1 medium serrano chili, finely chopped (remove seeds for a milder spice)
• ¼ cup fresh basil, chopped

preparation

Preheat Oven to 375°F

1. Heat 3 tablespoon of oil in a large saucepan over medium heat. Add SugarRoti Egg Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
2. Add zucchini, serrano, diced tomatoes and sauté until tender. Remove bay leaf, cardamom pods and cloves (7-10 min).
3. Lay flatbreads on a baking sheet and spread zucchini-tomato sauce in an even layer. Follow with sliced onions and feta. Bake until cheese is melted (8-10 min).
4. Add remaining 1 tablespoon of oil to the saucepan and fry eggs over medium heat (5-8 min).
5. Transfer flatbread to plates, add fried eggs on top and garnish with basil before serving.

*Leftovers can be refrigerated up to 3 days or frozen