Ground Meat Flatbread (Keto Style)

Method

1. Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
2. Finely dice the tomatoes and peppers, then combine them with the ground meat and chopped parsley in a bowl, mixing thoroughly until a cohesive lahmacun-style topping forms.
3. Spread the almond flour flatbread onto the prepared baking tray and press the ground meat mixture evenly across the surface in a thin, uniform layer.
4. Bake the flatbread in the preheated oven for 30 minutes until the meat is fully cooked through and the edges of the almond flour base are golden and firm.
5. Remove the tray from the oven, crack the 4 eggs directly onto the meat-topped flatbread, spacing them evenly across the surface.
6. Return the flatbread to the oven and bake for a further 8 minutes until the egg whites are set but the yolks remain slightly soft.
7. Scatter fresh parsley over the finished flatbread before slicing and serving immediately.