Chorizo flatbreads with sunchokes and sunny-side up eggs

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

2 Servings, 790 Calories/Serving

35–50 Minutes

Heaped with sun-drenched flavors, these fast and easy flatbreads will help ward off winter’s chill.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound organic sunchokes
  • ½ pound fresh loose chorizo (contains pork and spices)
  • Sun Basket white bean spread (white beans - kosher salt - red chile flakes)
  • 1 or 2 organic shallots
  • 2 organic eggs
  • 2 lavash flatbreads
  • Sun Basket lime dressing base (fresh lime juice - onion - Aleppo chile flakes)
  • 3 ounces organic arugula or other leafy greens
Ingredient IQ

With the buttery, mellow flavor of a white potato crossed with an artichoke heart, sunchokes are a root vegetable deserving greater renown. They’re sometimes called Jerusalem artichokes, though they’re neither Middle Eastern nor artichokes. Some speculate the name is a distortion of the Italian girasole, for “sunflower,” which is a close relative. Scrub them under cold water to prevent them from browning.

Nutrition per serving

Calories: 790, Protein: 41g (82% DV), Fiber: 6g (24% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 4g, Saturated Fat: 8g (40% DV), Cholesterol: 205mg (68% DV), Sodium: 1140mg (48% DV), Carbohydrates: 101g (34% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV).
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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

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 brown, prepare the remaining flatbread ingredients.

2

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.

3

Assemble and bake the flatbreads

On a sheet pan [2 sheet pans], place the flatbreads side by side. Spread the prepared 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, chorizo, and 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.

4

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. Season to taste with salt and pepper. Top the flatbreads with the arugula and cut into slices.

Serve

Transfer the flatbreads to individual plates and serve the remaining dressing on the side.
Kids Can!
  • Measure the shallots.
  • Scrub the sunchokes.
  • Stir the white bean spread and water.
  • Stir the dressing.
  • Top the flatbreads with the arugula.