Pizzazzy Arugula and Egg Flatbreads #Ragu

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READY IN: 25mins
Recipe by Patricia S

Ragú® Recipe Contest Entry. Flatbreads spread with delicious Ragu Chunky Tomato Garlic and Onion Sauce, baked eggs and a tasty arugula salad. All sprinkled with toasted pine nuts and feta cheese. Enjoy this pizzazzy combination as a flatbread pizza or fold over for a sandwich-style meal.

Ingredients Nutrition

Directions

  1. Stir pine nuts in small skillet over medium heat until lightly toasted, 1 to 2 minutes. Remove from heat; set aside.
  2. Preheat oven to 400 degrees. Place flatbreads on two 10x15-inch baking sheets. Spread 1/2 cup Ragu sauce evenly over each flatbread. Break an egg onto one side of each flatbread. Bake in 400 degree preheated oven 8 minutes or until egg whites are set.
  3. Meanwhile, in medium bowl, whisk together vinegar, oil, honey, lemon juice, onion, thyme, salt and pepper. Add arugula; toss to coat.
  4. Place flatbreads on 4 serving plates. Arrange arugula salad on sides of flatbreads opposite eggs. Sprinkle with cheese and pine nuts. Serves 4.

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