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1
Preheat oven to 400u00b0F. I use a pizza stone, so if you are using one make sure it is already in the oven when preheating (this is what helps make the crust crispy). If you don't have a pizza stone, no worries, just use a baking sheet or pan.
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2
Brush tomato sauce on flatbread, sprinkle cheese around the edges, and then layer the spinach around the edges. I layer the cheese and spinach around the edges to try and create a little wall and prevent the egg from sliding all over the place.
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3
Once oven is preheated, place flatbread with sauce, cheese and spinach on pizza stone or baking pan. Once stone or pan is in the oven, carefully crack the egg on top into the center of the flatbread. Sprinkle with salt and pepper. I recommend cracking the egg once the flatbread is already in the oven, to prevent it from sliding all over the place.
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4
Bake for about 15-20 minutes, until egg white is cooked through and yolk is just set. If you don't like a runny yolk, cook it closer to the 20 minutes or even a little longer.
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5
Remove from oven, let cool for a couple of minutes, garnish with bacon, hot sauce or red pepper flakes (if desired) and enjoy!
