Poached Eggs on Spiced Flatbread with Herb Yogurt
This dish combines poached eggs with spiced flatbread, inspired by the historical significance of eggs and the celebratory nature of Diwali.
The evolution of dietary recommendations has changed how we approach ingredients, such as eggs, which are now embraced in diverse cuisines worldwide. The festival of Diwali emphasizes joy and abundance, reflected in the vibrant flavors and communal sharing of this dish. Much like how food practices have shifted over time, this recipe celebrates the richness of tradition while adapting to modern tastes, bringing together the warmth of spiced flatbread and the comfort of poached eggs. Inspired by Peanut Allergies Have Plummeted in Children, Study Shows and What to Know About Diwali, the Hindu Festival of Lights.
Instructions
- In a bowl, combine the flour, cumin, and salt. Gradually mix in the water and olive oil until a dough forms. Knead for about 5 minutes until smooth, then cover and let it rest for 15 minutes.
- While the dough rests, prepare the herb yogurt. In a bowl, mix the yogurt with chopped parsley, cilantro, lemon juice, and a pinch of salt. Set aside.
- Bring a pot of water to a gentle simmer and add the vinegar. Crack an egg into a small cup and gently slide it into the water. Poach for 3-4 minutes or until the whites are set. Repeat for the remaining eggs.
- Divide the rested dough into 4 pieces and roll each into a flat circle. Cook each flatbread in a dry skillet over medium heat for 2-3 minutes on each side until golden brown.
- To assemble, place each flatbread on a plate, top with a poached egg, and drizzle with the herb yogurt.