ingredients

pesto:

• 1 cup fresh basil leaves (no stems)
• 1 cup baby spinach leaves, packed
• 5 walnut halves (preferably roasted)
• 2 cloves garlic
• ½ cup shredded parmesan cheese
• ⅓ cup extra virgin olive oil
• ¼ tsp salt (or a little more)
• Freshly ground black pepper

flatbread assembly:

• Indian-style flatbread (plain naan)
• Egg
• Cherry plum tomatoes
• Salt and pepper

directions

pesto

Gently rinse and pat dry basil leaves. Peel garlic cloves and cut the root ends off. Pack the spinach leaves in a cup.

Place all the ingredients in the food processor, starting with the leaves at the bottom and ending with olive oil.

Pulse on a chop setting until chopped into small pieces, and give it a stir to distribute the ingredients evenly. Then pulse on a grind setting until coarsely ground but not pureed. Ensure no large chunks are remaining.

flatbread assembly

Remove the rack from the toaster oven, and preheat to 400°F (205°C). Line the rack with parchment paper and place the flatbread.

Spread the pesto over the flatbread, leaving a border around the edge. Halve the cherry tomatoes and arrange them around the edges to prevent the egg from slipping off. Crack an egg in the middle, and pierce the yolk with a toothpick or fork. Season with salt and pepper on top.

bake

Bake at 400°F (205°C) for 12 to 15 minutes. Adjust the cooking time depending on how you like your egg cooked.