Tempus No. 8 flatbread with egg, olives and pine nuts

Set the oven to high, using a mix of oven and grill.

Thinly slice an onion.

Tear the Tempus No. 8 flatbread into pieces and place it on a baking tray.

Sprinkle the sliced onions around the flatbread.

Add pine nuts on top of the flatbread and drizzle with olive oil.

Sprinkle dried oregano over the flatbread.

Add green olives on top of the flatbread.

Sprinkle a tiny amount of pepper and a little salt over the ingredients.

Place the tray in the oven for about 2 to 3 minutes.

Remove the tray from the oven after 2 to 3 minutes when the pine nuts have started to toast.

Crack an egg in the middle of the flatbread.

Return the tray to the oven for another minute.

Remove from the oven and garnish with fresh basil.

Equipment Needed

Spice Level:

Allergens