Portuguese sweetcorn and cheddar flatbreads

Ingredients

Method

1. 1Slice the red onion paper-thin on the mandoline. Stir 2 tbsp of the white wine vinegar with the sugar and a pinch of the sea salt, then toss the onion through and set it aside.
2. 2Pound the garlic with the parsley, dried oregano, chilli flakes and the rest of the sea salt in the pestle and mortar. Stir in the remaining 2 tbsp white wine vinegar, 3 tbsp of the olive oil and the black pepper.
3. 3Mix the plain flour with 180 ml warm water and 2 tbsp of the olive oil into a soft dough. Knead for 1 minute, then rest it under a cloth for 5 minutes.
4. 4Heat the grill pan over a high flame. Char the sweetcorn, turning, for 6–8 minutes until the kernels are patched dark gold, then slice them off the cobs.
5. 5Divide the dough into 4 balls and roll each into a thin round. Brush the pan with 1 tbsp olive oil and griddle the flatbreads, 1–2 minutes a side, until blistered and cooked through.
6. 6Spread the spreadable strong mature Cheddar cheese over the hot flatbreads. Scatter the sweetcorn on top, then crack one medium egg onto each bread.
7. 7Return the flatbreads to the grill pan over a medium heat, cover with a large pan lid or a baking tray, and cook for 3–4 minutes until the egg white is set and the yolk is still soft.
8. 8Spoon the parsley sauce over the eggs, add the pickled onion, taste the sauce and add a little more vinegar if you want it sharper, then serve at once.