In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chorizo flatbreads with sunchokes and sunny-side up eggs
Dairy-Free, Soy-Free, Spicy, Protein Plus
2 Servings, 790 Calories/Serving
Topped with roasted sunchokes, sunny-side up eggs, and sun-drenched flavors, these fast and easy flatbreads are a solar-powered force.
In your bag
- ½ pound organic sunchokes
- ½ pound fresh loose chorizo (contains pork and spices)
- Sunbasket white bean spread (white beans - water - kosher salt - red chile flakes)
- 1 or 2 organic shallots
- 2 organic eggs
- 2 Atoria’s Family Bakery whole grain lavash flatbreads
- Sunbasket lime dressing base (lime juice - onion - Aleppo chile flakes)
- 3 ounces organic baby arugula or other leafy greens
Calories 790, Total Fat 39g (50% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 200mg (67% DV), Sodium 1160mg (50% DV), Total Carb. 81g (29% DV), Fiber 10g (36% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 32g
Contains: Eggs, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and brown the sunchokes and chorizo
Heat the oven to 400°F.
- Scrub the sunchokes under cold water. Cut the sunchokes into ¼-inch-thick rounds.
- Cut a small corner from the chorizo packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sunchokes and cook, stirring occasionally, until tender and lightly browned, 12 to 15 minutes. Add the chorizo and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Transfer the sunchokes and chorizo to a paper-towel-lined plate to drain. While the sunchokes and chorizo are browning, prepare the remaining flatbread ingredients.
Prep the remaining flatbread ingredients
- In a small bowl, stir together the white bean spread and 1½ tablespoons [3 TBL] water.
- Peel and finely chop enough shallots to measure ¼ cup [½ cup].
- Crack the eggs into separate small cups or mugs.
Assemble and bake the flatbreads
On a sheet pan [2 sheet pans], place the flatbreads side by side. Spread the white bean mixture evenly over the flatbreads, leaving a ½-inch border around the edges, and season with salt and pepper. Top each with the sunchokes and chorizo and the shallots. Slide 1 egg onto the center of each flatbread. Bake until the crust is crisp, the chorizo is cooked through, the egg whites have set, and the yolks are slightly runny, 8 to 10 minutes. Transfer to a cutting board. When the flatbreads are almost done, prepare the arugula.
Dress the arugula; finish the flatbreads
In a small bowl, stir together the lime dressing base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. In a large bowl, toss together the arugula and 1 tablespoon [2 TBL] lime dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper. Top the flatbreads with the arugula and cut into slices.
Transfer the flatbreads to individual plates and serve the remaining dressing on the side.
- Scrub the sunchokes.
- Stir the white bean spread and water.
- Measure the shallots.
- Stir the dressing.
- Top the flatbreads with the arugula.