Breakfast & Brunch

Mediterranean Style Breakfast Flatbreads

Loaded flatbreads with passata, feta, baked egg, and fresh toppings of cucumber, pomegranate, and herbs for a vibrant Mediterranean breakfast ready in 30 minutes.

4.7 (3 reviews)
By Ricky Robinson Updated July 29, 2025

This breakfast dish came about after I had 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.

Treat the flatbread like a pizza base, load it up with the good stuff, and bake it until everything comes together beautifully.

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.

Mediterranean Style Breakfast Flatbreads recipe image
Mediterranean Style Breakfast Flatbreads

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.

Mediterranean Style Breakfast Flatbreads

Feta cheese Flatbread Lamb
Total Time 22 min
Servings 2 servings
Calories 420 cal
Protein 24g

Ingredients

Equipment Needed

  • Large Baking Tray
  • Oven

Instructions

  1. 1
    Preheat your oven to 220°C. Place the flatbreads on a large baking tray.
  2. 2
    Spread 2 tablespoons of passata evenly over each flatbread, leaving a small border around the edges.
  3. 3
    If using leftover lamb (or whatever you have), scatter it over the passata base. Add the sliced red onion to both flatbreads.
  4. 4
    Crumble the feta cheese over the flatbreads, then crack an egg onto the centre of each one.
  5. 5
    Drizzle with olive oil and season with freshly ground black pepper.
  6. 6
    Bake in the oven for 10-12 minutes until the flatbread edges are golden, the cheese has melted, and the egg whites are set but yolks are still slightly runny.
  7. 7
    Remove from the oven and immediately garnish with the diced cucumber, pomegranate seeds, fresh dill, and coriander.
  8. 8
    Serve immediately whilst hot.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Serving Suggestions

Best served immediately whilst hot, perfect for weekend brunch. Pair with a strong coffee or fresh orange juice for a complete Mediterranean breakfast.

Variations

Try using different leftover meats like chicken or chorizo instead of lamb. For a vegetarian version, add roasted vegetables like peppers or courgettes. You can also swap the feta for goat's cheese or halloumi.

Mediterranean Style Breakfast Flatbreads

Rate & Review

4.7 • 3 reviews

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