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Poached Egg Fatteh Bowl
Poached Egg Fatteh Bowl
- Preparation time 25 mins
- Serves 2 people
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We asked a few of your favourite recipe developers to come up with a bunch of recipes you can easily make at home for less than $5 per serve! This recipe comes from Masterchef favourite Hoda Hannaway.
Ingredients
- 2 loaves of Lebanese bread, toasted or fried and broken into chips
- 1 can chickpeas, rinsed and drained
For the yoghurt layer
- 1.5 cups plain Greek style yoghurt
- 1 tbsp tahini
- 2 cloves garlic, minced
- Salt to taste
For the meat layer
- 250g Beef or Lamb mince
- 1 tbsp Lebanese 7 spice mix
- Salt to taste
- 4 Large Eggs
- 2 cups water
- ½ cup white vinegar
To serve
- Fresh or dried parsley
Method
- Prepare the Yoghurt layer by mixing all of the ingredients together in a medium bowl until well combined. Set aside until needed.
- For the meat layer, in a medium frypan place Beef or Lamb and cook over medium high heat until crumbled and browned. Add Lebanese 7 spice mix and salt to taste. Set aside until needed.
- For the eggs, in a medium saucepan bring water and vinegar to a light simmer. Crack eggs one at a time in a ramekin and drop each egg in a separate part of the saucepan. Cook for approximately 4 mins or until cooked to your liking.
- To layer the fatteh, spread toasted bread on the base of a plate, top with chickpeas, then yoghurt, followed by meat and finally the paoched eggs. Sprinkle some fresh or dried parsley and serve.
