250g natural yogurt
1 tbsp freshly-chopped dill
1 tbsp freshly-chopped parsley
1 crushed garlic clove
1 tsp Turkish red pepper flakes
4 Clarence Court eggs
1/2 a lemon, juiced
A pinch of sweet smoked paprika
20g raw pistachios, chopped
1 tbsp olive oil
Mix the yogurt, lemon juice, dill, parsley and garlic together with a big pinch of salt.
Warm the flatbread, before placing the yogurt mix over the top.
Heat the oil in a pan and sauté spinach with a punch of salt for 3-4 minutes until wilted. Place on top of the yogurt mix.
In the same pan, fry the eggs to your liking and place them on top.
Sprinkle over the sweet smoked paprika, pistachios, salt and red pepper flakes, and serve.
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