Veggie Flatbreads With Spinach, Roasted Peppers And Fried Egg

1. 1

   Preheat oven to 350 degrees. Core and cut peppers into 1/2 inch strips. Place them on a sheet pan and roast oil-free (better for the flatbread) until they soften and slightly char, approximately 30 minutes.

2. 2

   As the peppers roast, start the flatbread dough: Place the flour in a bowl with 1 of the 2 tablespoons of oil, 1/4 teaspoon of salt and the room temperature water. Stir with a spoon to start, but you'll need to finish with your hands.

3. 3

   Knead the dough for 30 seconds on a lightly floured surface, then roll into a ball and place back into the bowl. Cover with a slightly damp towel to prevent crusting and rest for 15 minutes.

4. 4

   After those 15 minutes, remove the peppers from the oven and let cool.

5. 5

   Take the dough ball and cut into 2 pieces. Fold a small portion of the roasted veggies into each dough ball and re-roll.

6. 6

   Using a rolling pin, flatten each ball on a lightly floured surface to get to less than 1/4 inch thickness.

7. 7

   In a dry, nonstick frying pan, toast each flatbread on medium heat until golden, then place on separate plates.

8. 8

   Add the remaining 1 tablespoon oil to a frying pan and swirl to cover, and reduce heat to medium-low. Crack both eggs into the pan, sprinkle with the remaining salt and pepper, lightly cover and cook to desired degree.

9. 9

   While the eggs cook, distribute the spinach and remaining roasted peppers between the two flatbreads. Top each with a fried egg.

10. 10

    Enjoy immediately!

* Per serving · 4 servings · Values may vary.