These Cumin Scrambled Eggs with Yoghurt, Green Olives and Flatbread is a breakfast that my hubby often makes on the weekend, at least the scrambled egg part. It’s become our new family favourite breakfast and is the next of my recipes to feature on JamieOliver.com – it’s my spin on Jamie’s Silky Masala Eggs.
I think the flavours of the cumin scrambled egg with the yoghurt (or labne), green olives and olive oil are a match made in heaven.
Health benefits
Eggs are packed with high-quality protein and essential vitamins. The addition of yoghurt provides gut-friendly probiotics, while green olives offer healthy fats and antioxidants. Cumin adds digestive benefits and anti-inflammatory properties, making this meal both nourishing and delicious.
Ingredients
To make this dish, you’ll need eggs, cumin, sea salt, black pepper, olive oil or butter, a dollop of thick yoghurt, green olives (sliced), and flatbread (store-bought or homemade). You can add extra herbs or spices to your eggs for an even more flavourful experience.
How to make Cumin Scrambled Eggs
Start by whisking the eggs with cumin powder, salt, and pepper in a small bowl. Heat olive oil or butter in a pan over low-medium heat, then pour in the egg mixture. Stir gently until the eggs are soft and creamy. While the eggs are cooking, warm the flatbread in the oven or on a skillet. Once the eggs are ready, serve them on a plate, topping with a generous spoonful of yoghurt, sliced green olives, and a side of warm flatbread.
Serving suggestions and how to store
Serve the cumin scrambled eggs with yoghurt, olives, and flatbread immediately, garnished with fresh herbs or a drizzle of olive oil if desired. For leftovers, store the scrambled eggs and yoghurt separately in airtight containers in the fridge for up to 2 days. Flatbread can be kept in a sealed bag or airtight container for a day or two and reheated when needed.
Vary this cumin scrambled eggs to suit your dietary needs
For a dairy-free option, replace the yoghurt with a plant-based alternative such as coconut yoghurt or cashew cream. You can also use gluten-free flatbread or substitute with rice cakes or other gluten-free bread if preferred. Adjust the spices according to your taste by adding paprika, coriander (cilantro) or a pinch of chilli flakes for heat.
Ingredients
Spelt flatbread:
- 180 g wholemeal spelt flour (1½ cups)
- 1 tsp sea salt
- 1 tbsp extra virgin olive oil -or melted butter/ghee
- 60 ml water (¼ cup)
- 1 tbsp extra virgin olive oil -or melted butter or ghee to cook with
For the eggs:
- 8-10 egg/s (large)
- 60 ml milk (of choice) (¼ cup) of your choice
- 1 tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp sea salt - or to taste
- ground black pepper -to taste
- 120 g labne (or natural yoghurt) (½ cup) or thickset full-fat natural or Greek yoghurt
- 8 Sicilian green olives
- 1 tbsp extra virgin olive oil -extra virgin, to serve
- 1 lemon/s -cut into quarters, to serve (optional)
Method
- Start with the flatbread. Combine spelt flour and salt in a large bowl. Add the olive oil and mix with your fingers until it’s crumbly (you can also do this in a food processor or Thermomix, 10 sec speed 5). Slowly add water and mix until the dough just comes together (If using a Thermomix, 10 seconds, speed 3). If the dough doesn't come together easily, mix in a little more water, teaspoon by teaspoon.
- Turn out the dough onto a lightly floured surface and knead until the dough is smooth and no longer sticks to your fingers, about 2 minutes. (If using a Thermomix, flour symbol, 2 minutes). Cover with a damp cloth and let it rest for 15 and up to 30 minutes.
- Whilst your flat breads are resting - in a large bowl or jug whisk the eggs, milk, cumin, turmeric, sea salt and black pepper until the eggs are frothy. Set aside.
- Plate up your labne or yoghurt, making a little well in the middle of it to hold a little olive oil. Add the Sicilian green olives and some leafy greens (dressed with olive oil, sea salt and pepper).
- Divide the dough into 8 balls. Lightly flour a rolling pin and a clean work surface. Flatten and roll it out, picking it up and rotating it to make sure it isn't sticking, until quite thin and about 15cm in diameter. Repeat with the remaining dough, placing them on baking sheets so they don't touch.
- Heat a large cast-iron skillet over medium-high heat and rub with a little butter or oil to coat the cooking surface. Add the flat bread and cook for about 30 seconds to 1 minute each side until slightly puffed. Wrap them in a clean tea-towel to keep warm. Repeat with the remaining breads, stacking and covering them as you go to keep them warm and pliable.
- Once the flat bread is cooked, heat a little more oil or butter in the pan and pour in your eggs, folding the mixture over with a wooden spoon. Remove as soon a the egg is just set, taking care not to over cook.
- Add the scrambled eggs and flat bread to the plates and serve immediately.
- I love to serve with wedges of lemon.
Variations
Dairy-free
Sub the yogurt for coconut yoghurt,omit the milk in the scramble and choose olive oil to cook in/ for the flat bread.Gluten-free
Sub the spelt for a good quality gluten-free ‘bread’ flour.Mid-week 'fast' version
We often have this for breakfast mid week and obviously don't have the time to make the flat bread. So we just do the scramble with a dollop of yoghurt on top, drizzle of oil, handful of salad greens and toast. Not as pretty, but tastes as good and it's really quick to make too. We also love kim chi with this.I can't wait to hear what you think. Post a comment below or rate this recipe.
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Gimhani Wickramasinghe says
So easy, simple and delicious! Love your recipes.
Georgia Harding says
So glad you enjoyed it Gimhani, thanks for the 5 stars G x
Skye says
I accidentally added curry powder before realising it wasn’t cumin so it was a kind of middle-eastern/curried-egg-combo. Which was still delicious!
Georgia Harding says
Ha ha – love the sound of it too Skye, a good mistake to make by the sounds G x