Comforting, satisfying and oh so delicious, this beef and egg flatbread is one you’re going to want to devour.
Disclaimer – Egg Farmers of Alberta have sponsored this post. All thoughts and opinions are my own
We Love Eggs!
In our house, eggs are one of those things that are eaten on a daily basis. When we get down to less than a dozen, there is panic until the egg containers are refilled. They are just one of those things that are nutritious, filling and satisfying and perfect with anything. It makes a hearty meal before hockey or gives everyone a good start to the day. They are even great on flatbread!
These flatbread are inspired by the Turkish Pide. This beef and egg flatbread has a pizza-like dough topped with savoury beef (or ground chicken) and finished with a topping of eggs. I love the rustic look of these!
Healthy Eggs
Eggs are one of nature’s most nutrient-dense foods. With each large egg providing 6g of protein and all 9 essential amino acids. They contain many vitamins and minerals such as iron, vitamin A, vitamin D, vitamin E, vitamin B12, folate, selenium, lutein, zeaxanthin and choline. From skin, eyes, bones and teeth, eggs take care of it all! Omega-3 eggs are even known to protect your heart.
The Process
For the dough, I used similar ingredients to when I make a Neapolitan pizza. It is not doughy, just thin and light. It also doesn’t take a lot of time to rise, which is definitely a bonus.
I cooked the beef with onions and seasoned with ginger, garlic, tomatoes and spices. A sprinkle of red pepper flakes gave it just enough of a hint of spice. If you like it hot though, use as much spice as you can handle.
This recipe makes two long flatbreads. You just need to divide the dough into two balls and roll them out into a long oval. To keep the dough from sticking, just use corn meal or semolina before putting it down on a sheet pan. The meat is just enough for two flatbreads and can be divided in half and spread over the dough, leaving a border.
A little bit of water on the edges works like glue to put the dough together and then fold the sides in. Eggs are added to the flatbread half way through baking. Any excess egg whites can be brushed on to the crust of the flatbread which can hold the sesame seeds that you can sprinkle on top. It just adds that little extra.
This has made an amazing lunch that has been enjoyed by all, even the picky ones in our family. I think making smaller ones would be perfect for holiday entertaining.
Love eggs as much as we do? Check out these recipes!
Silky Hot Chocolate with Meringue Topping
Meringue Trees
Egg Pakora
Shrimp Crepes with Hollandaise
Save RecipeIngredients
- 2/3 cup water
- 1 tsp instant yeast
- 2 cups flour
- 1 tsp salt
- olive oil
- 1 lb ground beef
- 1 medium onion, chopped
- 1½ tsp minced ginger
- 1½ tsp minced garlic
- 3 TB crushed tomatoes
- 2 tsp tomato paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika
- salt
- pepper
- 6 eggs
- sesame seeds
- butter
- cilantro
Instructions
- In a bowl, combine some warm water with the yeast and let it sit for at least five minutes.
- In a mixing bowl, combine the flour and salt. When the yeast has bloomed, add that to the dry ingredients.
- Using the dough hook, turn the mixer on medium until everything comes together and forms a dough. This will take a few minutes.
- Shape the dough into a ball and place it into a bowl lined with olive oil.
- Cover the bowl with a clean towel and let it rise in a warm place for 30 minutes.
- After 30 minutes, the dough should have doubled. Divide into two balls and rest for another 20 minutes, covered with a towel.
- While the dough is rising, heat some oil in a pan and add the onions. After a few minutes, add the ground beef, tomatoes and spices and cook until the beef is cooked through and the liquid evaporates.
- On a lightly floured surface, roll out each dough ball into an oval shape.
- Place on a baking tray covered with corn meal or semolina.
- Place half the beef on to the dough, leaving a border.
- Add a little bit of water on the edges and pinch the ends together and then fold the sides in.
- Do the same with the other ball of dough.
- Bake at 375 degrees for 10 minutes before cracking three eggs on to each flatbread.
- Using a pastry brush, spread the excess egg whites on the edge of each flatbread and sprinkle the edges with sesame seeds.
- Continue baking until the dough is browned, around 20 minutes.
- Brush the edges with butter if you prefer and garnish with cilantro.
- Slice and enjoy!
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