Tomato and cheese flatbread with egg
1 serving
12 minutes
Tomato-cheese flatbread with egg is a refined blend of Italian flavors infused with Mediterranean aromas. Its base is tender parmesan baked to a crispy texture, while the filling is a savory mix of fresh and sun-dried tomatoes, garlic, and onion. The layered taste is complemented by light oregano and a spicy pepper mix. The finishing touch is a fried egg that adds softness and richness to the dish. The history of such a recipe traces back to the traditions of Italian peasant cuisine where simple ingredients were transformed into exquisite dishes. The flatbread can be served as an appetizing snack, light breakfast, or even an unusual bruschetta variant. It pairs perfectly with a glass of white wine or fresh green salad, creating a harmonious and sophisticated gastronomic experience.
1
Chop garlic and tomato finely.
- Garlic: 2 cloves
- Tomatoes: 0.5 piece
2
Chop the onion very finely.
- Onion: 0.3 head
3
Salt and mix the ingredients.
- Sea salt: to taste
4
Place cheese (about 4 tablespoons) on a parchment-lined baking sheet and season with a pepper mix.
- Grated Parmesan cheese: 5 tablespoon
- Ground pepper blend: to taste
5
Spread the resulting mixture on top (leave 1 tablespoon for the final preparation).
6
Add oregano.
- Dried oregano: to taste
7
Send to a preheated oven at 180 degrees for 5 minutes.
8
Then sprinkle cheese again and heat for about 4 more minutes. Then cool down.
- Grated Parmesan cheese: 5 tablespoon
9
Chop the sun-dried tomatoes finely.
- Sun-dried tomatoes: 2 pieces
10
Fry the egg in olive oil with a pinch of pepper until the white is set.
- Chicken egg: 1 piece
- Olive oil: 1 teaspoon
- Ground black pepper: to taste
11
Place the fried egg on the flatbread.
12
Combine the sun-dried tomatoes with the remaining tomato-onion-garlic mixture and place it on the fried eggs.
- Sun-dried tomatoes: 2 pieces
- Tomatoes: 0.5 piece
- Onion: 0.3 head
- Garlic: 2 cloves
13
Fold in half, secure with a toothpick or canapé stick, and serve.
