Flatbreads with fried eggs and kale-white bean salad

Vegetarian, Soy Free

2 Servings, 770 Calories/Serving

30 - 40 Minutes

These crisp flatbreads make a satisfying main course, but you can also cut them into smaller squares as a fun, fast appetizer for an impromptu party. Serve the kale salad on top or on the side. Runny fried eggs add creaminess as well as protein.

Ingredients

  • 1 small bunch kale
  • 1 tablespoon sherry vinegar
  • 1 yellow onion
  • 2 whole wheat flatbreads
  • Italian cheese blend (mozzarella - provolone)
  • 1 cup white beans
  • Fresh thyme
  • Peeled fresh garlic
  • ½ teaspoon Aleppo chile flakes (optional)
  • 2 pasture-raised organic eggs

Instructions

1

Heat the oven; prep the kale

Heat the oven 400°F.
  • Strip the kale leaves from their stems; coarsely chop the leaves.
In a medium bowl, combine the kale and sherry vinegar and season with salt. Using your hands, gently massage the kale to break down the leaves.

2

Cook the onion

  • Peel and thinly slice the onion.
In a large pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to caramelize, 5 to 7 minutes. While the onion cooks, start the flatbreads.

3

Assemble and cook the flatbreads

On a sheet pan, lay the flatbreads side by side. Sprinkle the cheese blend on top in an even layer, leaving a 1-inch rim around the edges. Spread the caramelized onion evenly on top of the cheese (do not wipe out the pan). Bake until the cheese is melted and lightly browned, 8 to 10 minutes.
While the flatbreads bake, prepare the salad.

4

Make the white bean-kale salad

  • In a fine-mesh strainer, rinse the white beans.
  • Strip the thyme leaves from their stems.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
In the same pan used for the onion, add 1 tablespoon oil, if needed, and warm over medium heat until hot but not smoking. Add the garlic and cook until fragrant, about 1 minute. Add the white beans and thyme and cook until warmed through, 1 to 2 minutes.
Add the beans to the bowl with the kale (do not wipe out the pan). Stir in as much Aleppo chile as you like. Season to taste with salt and pepper. Let stand while you fry the eggs.

5

Cook the eggs

In the same pan used for the beans, add 1 tablespoon oil, if needed, and warm over medium heat until hot but not smoking. Crack the eggs into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 3 to 4 minutes (if you prefer firmer yolks, cook for 1 to 2 minutes longer).

6

Serve

Top the flatbreads with the salad, then carefully place the eggs on top. Cut into squares and serve.

Nutrition per serving: Calories 770, Protein: 32 g, Total Fat: 42 g, Monounsaturated Fat: 18 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 14 g, Cholesterol: 205 mg, Carbohydrates: 66 g, Fiber: 12 g, Added Sugar: 0 g, Sodium: 1100 mg

Contains: milk, wheat, eggs

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