The last time I made lamb kebabs, I found myself with a fridge full of odds and ends that needed using up. A bit of leftover lamb, some feta that was getting close to its date, half a cucumber, and those pomegranate seeds that always seem to multiply when you’re not looking.

Rather than letting anything go to waste, I decided to throw it all onto some flatbread and see what happened. The idea was simple enough – treat the flatbread like a pizza base, load it up with the good stuff, and bake it until everything comes together. What came out of the oven was better than I’d expected.

The great thing about this breakfast dish is how the different elements work together. The passata sauce gives you that familiar pizza base flavour, while the feta melts into creamy pockets around a perfectly baked egg. The red onion softens and sweetens in the oven, and then you get this lovely contrast when you add the fresh cucumber, pomegranate seeds, and herbs on top of the hot flatbread.

It’s Mediterranean flavours with a breakfast twist, and the whole thing comes together in about half an hour. The cooking method is straightforward – you’re basically making a breakfast pizza, which means you can prepare everything on the flatbread and let the oven do the work while you sort out your coffee.

The combination might sound a bit random at first, but it works. The creamy feta and runny egg yolk create a sauce of sorts, the herbs add freshness, and those pomegranate seeds give little bursts of sweetness that balance out the saltiness of the cheese. It’s become one of those weekend breakfast recipes that I keep coming back to, especially when I need to clear out the fridge.