Pizzazzy Arugula and Egg Flatbreads #Ragu

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.

• Ready In: 25 mins
• Serves: 4
• Yields: 4 flatbreads

Ingredients

• 1  tablespoon pine nuts
• 4  oblong  flat bread
• 2  cups  Ragú® Pasta Sauce (chunky tomatoes garlic and onion pasta sauce)
• 4  large eggs
• 1  tablespoon  balsamic vinegar
• 1  tablespoon olive oil
• 1  tablespoon honey
• 1  tablespoon fresh lemon juice
• 2  tablespoons  chopped red onions
• 1  teaspoon  minced fresh thyme leave
• 1⁄4 teaspoon  freshly ground sea salt
• 1⁄8 teaspoon fresh ground black pepper
• 2  cups  fresh baby arugula
• 1⁄4 cup  crumbled feta cheese

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.