Spiced Eggs and Flatbread

The inspiration for my recipe came during a family trip to Boston. We visited an old friend of mine who cooked us a spiced egg dish that was out of this world. Since then I have been wanting to revisit some of those wonderful flavors.
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  • Prep Time:10 Mins
  • Cook Time:10 Mins
  • Serving:1 Glass


For yogurt spread

  • 1 cup Dannon® Light & Fit® Greek Yogurt with Zero Artificial Sweeteners
  • 1 Tbsp chopped Cilantro
  • Juice of ½ a lemon
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp cumin
  • ½ tsp oregano
  • 2 tsp smoked paprika
  • ¼ tsp appelo pepper
  • ½ tsp garlic powder

For dish:

  • 1 naan bread
  • Yogurt spread from above
  • ½ cup arugula
  • ⅓ cup fine dice tomato
  • 1 Tbsp diced onion
  • ½ Tbsp fresh cilantro, chopped
  • 2 eggs
  • Lemon juice
  • Olive oil
  • Salt
  • Pepper


  1. Combine all ingredients for yogurt spread in a bowl and mix well. Set aside.
  2. Heat the naan bread in a 350 oven (or toaster oven) until warm.
  3. While the bread is heating, mix together the diced tomato, onion, and cilantro. Lightly dress the tomato mixture with olive oil, and then season with salt and pepper to taste.
  4. Heat a little olive oil in a saute pan over medium heat. Cook your eggs as desired (we went with over medium).
  5. Spread about ⅓ cup of the yogurt mixture on top of the warmed naan. Toss the arugula with a little lemon juice and olive oil, then place on top of the naan. Place the cooked eggs on top of the arugula, and then spoon the tomato mixture over the whole dish.
  6. Enjoy!