Huevos Mediterranean
with hummus / roasted red pepper salsa / egg

Name: Huevos Mediterranean
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 Onions, red and medium, chopped; 1/2 jar Roasted red peppers (16 oz / 454 g); 1 tsp Vinegar, red wine; 1 Tbsp Capers, drained and rinsed; 1 sheet Aluminum foil; 4 rounds Bread, pita (sub any flatbread); 1 Tbsp Oil, cooking; 8 oz Spinach, frozen (look for spinach labelled chopped or cut); 8 oz Hummus; ~1 cup Roasted red pepper salsa (ingredients listed separately); 4 Eggs

Active: 20 Total: 35

Original GF Paleo Vegetarian

Give these speedy toasted flatbreads layers of flavor with hummus, sauteed spinach and roasted red pepper salsa leftover from Monday. Crack an egg right in the middle before baking these so you get creamy, savory egg in every bite.

Dependency

Pan-Seared Tilapia with Roasted Red Pepper Salsa

Ingredients

Metric

Servings:

Roasted Red Pepper Salsa:

Onions, red and medium - 1/4 , chopped
Roasted red peppers (16 oz / 454 g) - 1/2 jar
Vinegar, red wine - 1 tsp
Capers - 1 Tbsp , drained and rinsed

Huevos Mediterranean:

Aluminum foil - 1 sheet
Bread, pita - 4 rounds (sub any flatbread)
Oil, cooking - 1 Tbsp
Spinach, frozen - 8 oz (look for spinach labelled chopped or cut)
Hummus - 8 oz
Roasted red pepper salsa (ingredients listed separately) - ~1 cup
Eggs - 4

Prep

Make salsa - (Skip if salsa was already made ahead for Monday.) Place onions in the bowl of a food processor. Pulse onions until broken down into small pieces. Drain and rinse red peppers and add to onions with vinegar and capers. Pulse 8 to 10 more times, until ingredients are chopped but small pieces still remain. (Can be done up to 5 days ahead)

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Make

Heat oven to 450F / 232C. Line a sheet pan with foil and spray it lightly with nonstick cooking spray or brush with some cooking oil. Arrange pita bread in a single layer on foil.
Heat a nonstick pan over medium-high heat. Add oil and then spinach (no need to defrost it) with some salt. Saute spinach until defrosted. Pour off excess water and return pan to heat. Continue cooking until spinach is dry and tender, 2 to 3 minutes more.
While spinach cooks, transfer sheet pan to oven and toast pita on one side until it begins to turn golden, 4 to 5 minutes.
Flip pita bread so toasted side is facing down. Spread hummus on top. Add spinach and red pepper salsa, concentrating toppings around the edges to form a "nest" for the egg. Crack an egg into the center of each pita.
Transfer pan to the oven and bake until the edges of the pita are crisp and the eggs are cooked to your liking (we like the yolks runny), 13 to 16 minutes.
When eggs are cooked to your liking, remove pan from oven. Season the eggs with some salt and black pepper.
Slice pitas into wedges like pizzas before serving. Enjoy!

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