Ingrediants

• 500 g of boiled beetroot
• 125 g of natural yogurt
• 50 g of bread
• 2 pickled gherkins
• 2 eggs
• 2 wraps
• pickled capers
• vinegar
• basil
• extra virgin olive oil
• salt
• pepper

For the recipe of the Bismark flatbread, blend the beetroot with the gherkins, the bread soaked in 1 tablespoon of vinegar, 2 teaspoons of drained capers, salt and pepper, obtaining a soft sauce.
Reheat the wraps in a pan, placing them on top of each other and turning them over. In another pan, cook the fried eggs with a drizzle of oil and salt.
Spread the beetroot sauce on the wraps, lay the fried eggs on top and serve with yogurt and basil.
Preserve any rest of the sauce in the fridge for 2 days.

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