Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups cherry tomatoes, halved
- 1 tablespoon extra-virgin olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 2 large naan-style flatbreads, about 8 by 10 inches each
- 1/3 cup basil pesto
- 1 1/2 cups shredded low-moisture mozzarella cheese
- 4 large eggs
- 1/4 cup finely grated Parmesan cheese
- 1 cup baby arugula
- 2 tablespoons balsamic glaze
- 1/4 cup fresh basil leaves
- 1/8 teaspoon crushed red pepper flakes, optional
Do This
- 1. Roast the tomatoes with 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper at 425°F for 10 minutes.
- 2. Increase the oven temperature to 450°F and brush the flatbreads with the remaining 1 teaspoon olive oil.
- 3. Bake the flatbreads for 3 minutes to begin crisping them.
- 4. Spread with pesto, add mozzarella and roasted tomatoes, and make two wells on each flatbread.
- 5. Crack one egg into each well, season, and sprinkle with Parmesan.
- 6. Bake for 8 to 10 minutes, then finish with arugula, basil, balsamic glaze, and optional red pepper flakes.
Why You’ll Love This Recipe
- The flatbread has crisp edges, a chewy center, and plenty of savory, cheesy flavor.
- Roasted tomatoes, basil pesto, and balsamic glaze balance richness with sweetness and acidity.
- It looks impressive but uses convenient store-bought flatbread and pesto.
- Soft baked eggs make it satisfying enough for breakfast, brunch, or a light dinner.
Grocery List
- Produce: 2 cups cherry tomatoes, 1 cup baby arugula, and 1/4 cup fresh basil leaves
- Dairy: 1 1/2 cups shredded low-moisture mozzarella, 1/4 cup grated Parmesan, and 4 large eggs
- Pantry: 2 large naan-style flatbreads, 1/3 cup basil pesto, extra-virgin olive oil, balsamic glaze, kosher salt, black pepper, and optional crushed red pepper flakes
Full Ingredients
For the Roasted Tomatoes
- 2 cups cherry or grape tomatoes, halved
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For the Flatbreads
- 2 large naan-style flatbreads, about 8 by 10 inches each
- 1 teaspoon extra-virgin olive oil
- 1/3 cup basil pesto, divided
- 1 1/2 cups shredded low-moisture mozzarella cheese, divided
- 4 large eggs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup finely grated Parmesan cheese
For Finishing
- 1 cup loosely packed baby arugula
- 2 tablespoons balsamic glaze
- 1/4 cup fresh basil leaves, torn if large
- 1/8 teaspoon crushed red pepper flakes, optional
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the pan
Place an oven rack in the upper-middle position and preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup. Make sure the sheet is large enough to hold both flatbreads without overlapping; if needed, use two baking sheets and rotate them halfway through baking.
Step 2: Roast the tomatoes
Place the halved tomatoes on the prepared baking sheet. Toss them with 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Arrange the tomatoes cut-side up and roast at 425°F for 10 minutes, until slightly softened and beginning to caramelize around the edges. Transfer the tomatoes to a plate and carefully wipe away any excess tomato liquid from the baking sheet.
Step 3: Pre-crisp the flatbreads
Increase the oven temperature to 450°F. Arrange the flatbreads on the baking sheet and lightly brush their top surfaces and edges with the remaining 1 teaspoon olive oil. Bake for 3 minutes. This brief head start helps the bottoms stay crisp after the pesto, cheese, tomatoes, and eggs are added.
Step 4: Add the pesto and cheese
Remove the baking sheet from the oven. Spread 2 tablespoons plus 2 teaspoons of pesto over each flatbread, leaving a 1/2-inch border around the edges. Sprinkle each with 3/4 cup mozzarella. Arrange half of the roasted tomatoes over each flatbread, keeping the center areas relatively clear for the eggs.
Step 5: Make wells and add the eggs
Use the back of a spoon to make two wide wells in the mozzarella on each flatbread. The raised cheese around each well will help keep the eggs from sliding. Crack each egg into a small bowl or ramekin first, then gently pour one egg into each well. Season all four eggs with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Sprinkle the Parmesan over the flatbreads, concentrating it around the eggs rather than directly over the yolks.
Step 6: Bake until the eggs are set
Return the flatbreads to the 450°F oven and bake for 8 to 10 minutes, until the mozzarella is melted, the flatbread edges are deeply golden, and the egg whites are opaque and set. The yolks should still be soft in the center. For firmer yolks, bake for 11 to 13 minutes. Begin checking early because egg cooking time can vary with flatbread thickness and egg temperature.
Step 7: Add the fresh toppings and serve
Let the flatbreads rest on the baking sheet for 2 minutes. Scatter the baby arugula and fresh basil over the top, then drizzle each flatbread with 1 tablespoon balsamic glaze. Add the optional crushed red pepper flakes for gentle heat. Slice each flatbread into four pieces with a sharp chef’s knife or pizza cutter and serve immediately while the crust is crisp and the egg yolks are warm.
Pro Tips
- Use low-moisture mozzarella: Fresh mozzarella can release enough liquid to make the center of the flatbread soggy. If using fresh mozzarella, tear it into small pieces and blot it very thoroughly with paper towels.
- Crack eggs into ramekins first: This makes it easier to remove stray shell pieces and pour each egg neatly into its cheese well.
- Keep toppings away from the border: A clear 1/2-inch edge allows the flatbread to become crisp, browned, and easy to pick up.
- Watch the eggs closely: They can change from soft to firm within 1 to 2 minutes. Remove the flatbread when the whites have just set because the eggs will continue cooking slightly as they rest.
- Add arugula after baking: The residual heat will gently wilt it while preserving its peppery flavor and bright green color.
Variations
- Prosciutto and egg: Add 2 ounces of torn prosciutto during the final 3 minutes of baking for a salty, savory addition.
- Vegetable-loaded: Add 1/2 cup sautéed mushrooms, roasted bell peppers, or thinly sliced cooked asparagus along with the tomatoes.
- Spicy pesto flatbread: Stir 1/4 teaspoon crushed red pepper flakes into the pesto and replace 1/2 cup of the mozzarella with shredded pepper Jack cheese.
Storage & Make-Ahead
This flatbread is best served immediately because the eggs and arugula do not retain their ideal textures after refrigeration. Refrigerate leftovers in an airtight container for up to 2 days. Remove the arugula if possible, then reheat the flatbread on a baking sheet at 375°F for 7 to 9 minutes, until hot and crisp; the yolks will become firmer when reheated. To prepare ahead, roast the tomatoes up to 3 days in advance and refrigerate them in a covered container. The cheese can be shredded and the arugula washed and dried up to 1 day ahead. Assemble the flatbreads and crack the eggs onto them only when the oven is fully preheated and you are ready to bake.
Nutrition (per serving)
Calories: 510 kcal | Carbs: 36g | Protein: 24g | Fat: 30g | Saturated Fat: 10g | Fiber: 3g | Sugar: 7g | Sodium: 850mg | Cholesterol: 205mg
