Preheat the oven to
220 degrees celcius.
Halve the cherry
tomatoes and put them in heavy based pan with a glug of good olive oil and a
pinch of salt. Cook on the hob at a high heat, stirring frequently.
For the flatbread,
combine flour, yoghurt and salt in a mixing bowl and knead lightly into a
dough. Sprinkle with more flour if it feels too wet. Use your hands or a
rolling pin to roll the dough into a rough circle about 3mm thick.
Heat up a frying pan until
very hot (or if you have an Aga you can cook the flatbread directly on the
cooler ring). Pop your flatbread into the pan and leave for 1-2 mins. It will
start to bubble on top and form a crust on the bottom. When it has reached this
stage, place it on a baking tray, crust side down, and set aside.
Your tomatoes should now
be soft and have released their lovely juices. Finely chop the wild garlic and add
these to the pan then remove from the heat.
Spread the cooked
tomatoes and wild garlic mixture over the flatbread leaving a border around the
edge. Just like a pizza!
Put the flatbread in
your preheated oven.
Now for the fried
egg! Melt a generous knob of butter in a frying pan on a high heat. When it
begins to bubble, crack in your egg and put a lid on the pan.
Check your egg after
1-2 mins depending on how runny you like it. When cooked to your liking, set
Take the flatbread
out of the oven. It should have cooked around the edges and will feel slightly
Slide the egg onto
the flatbread, then garnish with sea salt and whatever else you fancy! I like
chopped parsley, chilli flakes and nigella seeds but any soft herbs would work