Asparagus and Fried Egg Flatbread
This is kind of a frittata and sort of a pizza-style flatbread, but also really neither of those things. It is, however, my weeknight dinner when I want to do very little yet want something delicious. The yogurt and broken yolk act like a rich and creamy built-in sauce, so you don’t have to spend time creating one. The best part, other than cooking it in a tray and walking away, is that you can switch this up to suit your mood. Don’t want to eat bread? Skip it. Have leftover parsley from another recipe? Go for it. Or, if mint reminds you of the time you had too many mojitos, then use cilantro or basil instead. You have my full support to mix and match the herbs and play around with what you have in the fridge—that’s one reason you’ll note the varying ingredient options below. (By the way, your favorite chili oil also works instead of harissa.)
- 1 large bunch asparagus, woody ends trimmed and stalks cut into 1-inch pieces
- 2 tbsps olive oil
- Salt and freshly ground black pepper
- 1/2 tsp ground cumin
- 4 eggs
- 1/2 cup fresh mint, basil, cilantro or flat-leaf parsley leaves and fine stems, hand torn or left whole
- 2 pieces of pita, naan, or toast, lightly toasted
- 4 tbps Skyr, Greek-style yogurt, or labneh, divided, plus more as desired
- 2 tsp harissa, plus more as desired
- 1 lemon, sliced into wedges, for serving
Heat the oven to 200C/400F with the rack in the center of the oven.
On the baking tray, combine the asparagus, oil, salt, pepper, and cumin, tossing to evenly coat the asparagus until it has an even sheen on it. Place in the oven and cook for 15 minutes. The asparagus will still look mostly green with a little brown.
Remove, use a wooden spoon or spatula to turn the pieces over, spreading them evenly across the bottom, then, spacing them out, crack the eggs on top of the asparagus. It’s okay if the egg whites overlap a little. Top each egg with a pinch of salt and pepper. If you know your oven cooks unevenly or aren’t sure, then turn the tray around and place in the oven the opposite way as before. Cook until the whites are set and the yolks runny, 8 to 10 minutes more. When you get close to time, give the tray a gentle shake to see if the egg whites are firm. If they are still jiggly and clear, then keep checking, another 30 seconds at at time so that they don’t turn as it happens quickly.
While the asparagus and eggs are cooking, prep the mint leaves and toast your bread of choice, either by placing it in another tray in the oven or in the toaster. Let it cool slightly, then, when the eggs are almost done, spread the yogurt on the bottom. Divide those between dinner plates so you are ready to go when the eggs are done. Also use this time to pour yourself a glass of wine.
Use a sturdy spatula to transfer the eggs and asparagus to the plates, keeping them close by to avoid traveling long distances. Divide the asparagus and eggs on top of the bread, top with a teaspoon or more of harissa, depending on desired heat level, fresh mint, black pepper, and squeeze of lemon juice. Serve with additional lemon wedges.
If you are sensitive to heat, then serve the harissa on the side and dabble a little bit at a time. The yogurt will help to cool it, but it’s better to be on the safe side as no one wants a spoiled dinner. I’m terrible at heeding recommendations to overdoing it on spice, so I hope you fare better than I would. You can top it off with crumbled feta, goat cheese or diced avocado for an even creamier dinner.
Bonus: You can double the recipe to serve 4 or halve it to serve 1.