A colorful plate showcasing golden pan-seared eggs nestled on soft flatbread, topped with vibrant greens and herbs, finished with a sprinkle of spices.

Pan-Seared Egg Salad on Flatbread

This vibrant salad features perfectly pan-seared eggs atop warm flatbread, inspired by the rich culinary traditions of Latin America and the Middle East.

Salad
Prep 15m · Cook 30m · Total 45m
11 ingredients

Inspired by the resilience and flavors of Venezuela and Yemen, this dish combines comforting elements with fresh ingredients, creating a colorful and satisfying meal. The flatbread serves as a warm base, reminiscent of Middle Eastern fare, while the eggs provide protein, echoing the heartiness found in Venezuelan cuisine. Seasonal greens and herbs offer a refreshing contrast, making this salad perfect for a January dinner in Belgium.

Instructions

  1. In a bowl, combine lemon juice, honey, chopped parsley, salt, and black pepper to create the dressing; whisk well and set aside.
  2. Heat olive oil in a skillet over medium heat. Crack the eggs into the skillet and cook for 5-7 minutes until the whites are set and the yolks are slightly runny.
  3. While the eggs are cooking, warm the flatbreads in a separate pan or oven.
  4. In a large bowl, toss the mixed salad greens and cherry tomatoes with the dressing until evenly coated.
  5. To serve, place a warm flatbread on each plate, top with the dressed salad mixture, and carefully place a pan-seared egg on top of each salad. Sprinkle with paprika before serving.