OVERVIEW
We cooked our breakfast kebabs on the EGGspander System, which allows for the simultaneous use of direct and indirect heat. Alternatively, you could use a direct setup with a Cast Iron Searing Grid, but you’ll need to keep the kebabs warm while you cook the eggs and warm the flatbreads.
SET UP YOUR EGG
Set up your EGG for both indirect and direct cooking, using the EGGspander System. Install the ConvEGGtor Basket with a Half Moon Baking Stone bottom right and a Half Moon Plancha Griddle (flat-side up) top right for indirect cooking. On the top left, add a Half Moon Cast Iron Searing Grid for direct cooking. The target temperature is 180°C.
MAKE THE FLATBREADS
Sift the flour into a mixing bowl, add the baking powder and yogurt, mix with a spoon, then use clean hands to bring the dough together.
Dust a clean work surface with flour, then tip out the dough. Knead for a minute or two then place the dough ball into a flour-dusted bowl. Cover with a plate, then set aside for 10 minutes or so.
Re-dust the work surface and divide the dough into four equal-sized balls. Flatten each ball with your hands then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm thick.
Place the first of the flatbreads onto the grid on the direct side of the EGG and cook for 1-2 minutes on each side, until bar-marked and puffed up. Take off the heat and set aside. Repeat for the remaining breads.
Mix the ingredients for the spiced yogurt dip and season to taste. Leave in a cool place until ready to serve.
MAKE THE KEBABS
For the kebabs, you will need four skewers – if you’re using wooden ones, soak them in a tray of water first to prevent burning.
Thread the spring onions, peppers, mushrooms and tomatoes onto the skewers, interlacing them with bacon as you go. Brush with olive oil.
Place the skewers onto the grid and cook over direct heat for 5-10 minutes, until the meat is golden and the vegetables are beginning to char, before transferring the skewers to the plancha to cook through while you scramble the eggs.
COOK THE EGGS
Place a cast-iron pan over the direct heat. Crack the eggs into a jug and beat together with a tiny pinch of sea salt and pepper.
Melt the butter in the pan and when it starts to melt, pour in the beaten eggs. Stir slowly until you have silky strips of just-cooked egg, surrounded by softer egg. Remove from the heat and allow the residual heat of the pan to finish them off.
Place the flatbreads on the EGG to warm through, then spread a spoonful of the yogurt mixture across each one. Spoon over the eggs. Lay the kebabs on top, then scatter over the chopped chives.
