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Huevos Mediterranean
with hummus / roasted red pepper salsa / egg

Active: 20 Total: 35

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
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. 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

  1. 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.

  2. 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.

  3. While spinach cooks, transfer sheet pan to oven and toast pita on one side until it begins to turn golden, 4 to 5 minutes.

  4. 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.

  5. 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. 

  6. When eggs are cooked to your liking, remove pan from oven. Season the eggs with some salt and black pepper.

  7. Slice pitas into wedges like pizzas before serving. Enjoy!

Nutrition Facts

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