Israeli Malawach-Inspired Tomato Egg Flatbread

Ingredients

• 2 flaky flatbreads
• 3 large eggs
• 1 cup chopped tomatoes
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1 tbsp zhug or minced green chile
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Make the grated tomato dip first: stir the chopped tomatoes with a pinch of salt, half the garlic, and a squeeze of lemon, and leave it to sit so the juices draw out.
2. Lower the eggs into boiling water and cook for 8 minutes, then transfer them to iced water for 5 minutes and peel them. Malawach is traditionally served with a hard-boiled egg, and the cold shock makes them easy to shell.
3. Heat the oil or butter in a skillet over medium heat and cook the onion with a pinch of salt for 4 minutes until soft, adding the remaining garlic for the last 30 seconds. Set aside.
4. Wipe the skillet and set it over medium-low heat with no added fat; the flatbreads are laminated with their own butter and will release it as they cook.
5. Cook each flatbread for 3 to 4 minutes per side, pressing it flat with a spatula, until the layers separate visibly and both sides are deep golden and crisp.
6. Keep the heat moderate. Too hot and the outside burns before the inner layers cook through and puff.
7. Halve the peeled eggs and season them with salt and pepper.
8. Serve each hot flatbread topped with the onion, the halved eggs, a spoonful of the tomato dip, and the zhug, with the fresh herbs and lemon wedges alongside.

Allergen note: Contains gluten, dairy and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.