Sea salt and freshly ground black pepper, to taste
Coriander 1 cup, roughly chopped
For the KOO Chickpeas salad
KOO Chickpeas 1 tin, drained
Cucumber 1, deseeded and cubed
Radish 5, thinly sliced
Red onion 1, finely sliced
Coriander ½ cup, roughly chopped
Mint ½ cup, roughly chopped
Olive oil 2 tbsp
Zest and juice of 1 lemon
For the flatbread
Self-raising flour 2 ½ cups, plus extra for dusting
Full cream yogurt 1 ½ cups
Onion seeds (optional) 1 tbsp
Sea salt 1 tbsp
Butter 200g, melted
Full cream yogurt, to serve
Heat the olive oil in a large pan and gently sauté the onion for 5 minutes or slightly browned, followed but the garlic. Cook until caramelised.
Add the chilli and whole spices and cook until toasted and fragrant. Add the ground spices and a splash of water and cook for 3 - 4 minutes or until the water has evaporated.
Stir through the tomato paste and cook for 2 minutes. Next add the vegetables and sauté for for 5-8 minutes, or until slightly charred.
Place the KOO Baked Beans and half of the vegetable stock in the pan and bring up to the boil. Reduce the heat and leave to simmer until the liquid has reduced by just over a half.
Add the remaining vegetable stock and reduce by half again. Season with sea salt and lots of pepper. Using a wooden spoon or spatula, create little hollows to crack the eggs into. Crumble the chunks of the feta around the sauce, cover with a lid and leave to simmer for 5-8 minutes, or until cooked to your preference. Garnish with coriander just before serving.
Make the flatbread by combining all the ingredients, except the melted butter, in a small mixing bowl – adding more flour or yogurt as is necessary to create a soft, pliable dough. Leave to rest for 10 minutes.
Liberally dust a surface and roll out golf ball-sized pieces of dough to ½ cm thick. Heat a griddle pan until hot. Brush one side of the flatbread with melted butter and place the greased side on the griddle pan. Cook until bubbling and golden brown. Brush the side facing up with more butter and flip. Grill for a further 5 minutes, or until cooked.
Combine the ingredients for the KOO Chickpeas salad in a small bowl, just before serving.
Dollop large helpings of full cream yogurt on top of the eggs and enjoy immediately with flatbread and salad.