Ingredients
- 1 package (280 grams) flatbread (2 Naan flatbreads, halved - Patak's brand suggested)
- 2 tablespoons olive oil
- Sea salt, as desired
- 2 avocado (ripe, peeled, seed removed & mashed)
- 1 teaspoon red pepper flakes (Up to 1 tsp more as desired)
- 272 grams cherry tomatoes (thin-sliced, 16 tomatoes)
- 4 large eggs (fried over easy or basted)
- Sea salt & grd black pepper, to taste
How to Make
-
Step 1: Preheat oven to 375°F. Place flatbread on a cookie sheet. Drizzle w/olive oil & sprinkle w/sea salt. Bake for 8 min or until slightly toasted.
-
Step 2: While flatbread is cooking, coarsely mash the avocado & red pepper flakes. Then spread the mashed avocado mixture over the cooked flatbread almost to the edges. Set aside.
-
Step 3: Quickly cook the eggs per your choice of over-easy or basted.
-
Step 4: Top flatbread w/thin-sliced tomatoes & fried (or basted) eggs. Sprinkle w/sea salt & fresh grd black pepper to taste & serve warm.
-
NOTE - As alternatives to drizzling the olive oil, use a pastry brush to brush the oil evenly over the flatbreads .. OR .. Simply pan-grill the flatbreads in butter until nicely browned w/crisp edges. This method will of course chg the nutritional data
-
Step 5: SERVING SUGGESTIONS: While this can be served as written, it can also be expanded to a hearty brunch option by including sides of bacon, sausage or fruit.
Tips & Variations
- No special items are required.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.