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Photo, Roberto Caruso.
2 naan, about 200 g
2 tbsp vegetable oil, divided
2 eggs
1 shallot, thinly sliced
1 small garlic clove, minced
1 cup frozen chopped spinach, thawed and squeezed well
pinch of salt
1/4 cup 2% Greek yogurt, or smooth ricotta
generous pinch of nutmeg, (optional)
3 tbsp crumbled feta
pinch of hot pepper flakes, (optional)
PREHEAT oven to 425F. Place breads on a baking sheet.
HEAT 1 tbsp oil in a frying pan over medium. Add eggs and cook, sunny-side up, 4 min. Transfer to a plate. Add remaining 1 tbsp oil to pan. Add shallot and cook until soft, 2 min. Add garlic, spinach and salt and cook 2 min. Cool.
SPREAD yogurt on breads. Sprinkle with nutmeg, then divide spinach mixture and feta between the two.
BAKE for 6 min. Top each bread with an egg. Slice into squares or wedges.
Calories 291, Protein 12g, Carbohydrates 29g, Fat 15g, Fibre 2g, Sodium 389mg.
Excellent source of vitamin A.