Sunny-Side-Up Egg and Baby-Spinach Flatbread

It's as simple as it looks, but there's nothing one-dimensional about this ingenious 15-minute dish. Swap in whatever greens (watercress, arugula) or flatbread (tortilla, naan, pita) you have on hand. Prefer it zesty? Add some hot sauce.

  • Servings: 2
Sunny-Side-Up Egg and Baby-Spinach Flatbread

Photography: Hans Gissinger

Source: Whole Living, May 2012


  • 1 (10-inch) whole-wheat flatbread
  • 2 tablespoons extra-virgin olive oil
  • 4 cups baby spinach
  • 1/8 small red onion, thinly sliced
  • 1 tablespoon lemon juice
  • Coarse salt and ground black pepper
  • 3 large eggs


  1. Heat oven to 425 degrees. On a parchment-lined baking sheet, brush flatbread with 1 tablespoon oil. Toss spinach and onion with remaining oil and lemon juice; season with salt and pepper. Mound mixture on flatbread and bake 5 minutes.

  2. Crack eggs over spinach, season with salt and pepper, and bake until eggs are just set, 6 to 7 minutes more.


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