Manakish is a delicious Middle Eastern flatbread that has become popular across the globe. It is a versatile dish that can be enjoyed any time of the day. This version features eggs and cheese, sprinkled with nigella seeds. You can make them scrambled style manakish or sunny side up, based on your preference. These flatbreads have crispy edges with a soft and chewy centre, and they are delicious served with a variety of chopped vegetables or a side salad.
Recipes
Egg and Cheese Manakish
Serves
4
Prep Time
15 min
Cook Time
20 min
Print RecipeIngredients
For Scrambled Egg Style Manakish
- 6 cup (1.5 L) eggs
- 1 cup (250 mL) shredded mozzarella cheese
- ½ cup (125 mL) shredded Cheddar cheese
- ½ tsp (2.5 mL) cream cheese, softened
- ½ tsp (2.5 mL) kosher salt
- ¼ tsp (1.25 mL) black pepper
- 2 tsp (10 mL) nigella seeds
- 4 7-inch (18 cm) naan pieces
For Sunny Side Up Manakish:
- 4 7-inch (18 cm) naan pieces
- 1 ½ cups (375 mL) shredded mozzarella cheese
- ½ cup (125 mL) shredded Cheddar cheese
- 4 eggs
- ¼ tsp (1.25 mL) kosher salt
- ¼ tsp (1.25 mL) black pepper
- 2 tsp (10 mL) nigella seeds
To Serve
- 2 Persian cucumbers, chopped
- 1 large tomato, chopped
- ½ cup (125 mL) parsley, roughly chopped
Instructions
- Step 1
Preheat the oven to 400°F (200°C).
- Step 2
To make the scrambled egg style manakish: in a medium bowl, mix together the eggs, mozzarella cheese, Cheddar cheese, cream cheese, salt and black pepper. Whisk to combine all the ingredients into a thick mixture.
Place the naan pieces on a large parchment-lined baking sheet. Spoon the egg mixture evenly over each naan, making sure to leave about a 1/4 inch (5 mm) border around the edges. Sprinkle each piece with nigella seeds.
Place in the oven. Bake until the eggs are set, about 12 to 15 minutes, then broil for until the surface is lightly golden, about 30 seconds to 1 minute.
- Step 3
To make the sunny side up manakish: place the naan pieces on a parchment-lined baking sheet. Sprinkle the mozzarella cheese and Cheddar cheese evenly over the naan. Bake just until the cheese starts to melt, about 5 minutes.
Meanwhile, cut aluminum foil into four strips that are 5 inches (13 cm) long and 2 inches (5 cm) wide. Fold each piece of foil along the width to create a double layer that is 1 inch (2.5 cm) wide. Shape each strip into a circle, then place one in the centre of each naan, on top of the cheese, gently pressing it in to keep it in place. This will create a “fence” for the egg. Crack an egg into each of the foil rings. Sprinkle salt, pepper and nigella seeds over top.
Return the manakish to the oven. Bake until the cheese is fully melted and the egg whites are set, about 10 to 12 minutes.
- Step 4
Serve the manakish with the cucumber, tomato, and parsley on the side.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 638 |
| Fat | 34 g |
| Saturated Fat | 16 g |
| Trans Fat | 0 g |
| Carbohydrate | 53 g |
| Fibre | 3 g |
| Sugars | 7 g |
| Protein | 30 g |
| Sodium | 1121 mg |
