Sunny-Side-Up Egg and Baby-Spinach Flatbread

Photo: Hans Gissinger
Total Time:
15 mins

Swap in whatever greens (watercress, arugula) or flatbread (tortilla, naan, pita) you have on hand for this ingenious 15-minute dish. Prefer it zesty? Add some hot sauce.


  • 1 (10-inch) whole-wheat flatbread

  • 2 tablespoons extra-virgin olive oil

  • 4 cups baby spinach

  • 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.

Related Articles