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Bell peppers of choice
cup Spinach, stems removed, or baby spinach
cup All purpose or spelt flour, plus more for rolling
tablespoons Oil of choice
cup Room temperature water
- Preheat oven to 350 degrees. Core and cut peppers into 1/2 inch strips. Place them on a sheet pan and roast oil-free (better for the flatbread) until they soften and slightly char, approximately 30 minutes.
- As the peppers roast, start the flatbread dough: Place the flour in a bowl with 1 of the 2 tablespoons of oil, 1/4 teaspoon of salt and the room temperature water. Stir with a spoon to start, but you'll need to finish with your hands.
- Knead the dough for 30 seconds on a lightly floured surface, then roll into a ball and place back into the bowl. Cover with a slightly damp towel to prevent crusting and rest for 15 minutes.
- After those 15 minutes, remove the peppers from the oven and let cool.
- Take the dough ball and cut into 2 pieces. Fold a small portion of the roasted veggies into each dough ball and re-roll.
- Using a rolling pin, flatten each ball on a lightly floured surface to get to less than 1/4 inch thickness.
- In a dry, nonstick frying pan, toast each flatbread on medium heat until golden, then place on separate plates.
- Add the remaining 1 tablespoon oil to a frying pan and swirl to cover, and reduce heat to medium-low. Crack both eggs into the pan, sprinkle with the remaining salt and pepper, lightly cover and cook to desired degree.
- While the eggs cook, distribute the spinach and remaining roasted peppers between the two flatbreads. Top each with a fried egg.
- Enjoy immediately!
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner