Feta & Poblano Morning Tarts - Kraft Recipes Top

Feta & Poblano Morning Tarts

Prep Time
Total Time

6 servings

Put a new twist on sunny-side up eggs! These bistro-style feta on poblano tarts are easier to make than you'd think, thanks to ready-to-use pizza dough.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Unroll dough onto baking sheet sprayed with cooking spray; roll or press into 15x11-inch rectangle.
  • Spread with salsa to within 1/2 inch of edges; top with next 3 ingredients. Use your fingers to make 6 (2-inch) wells in pizza; slip 1 cracked egg into each well.
  • Bake 15 to 18 min. or until edges of crust are golden brown, and egg whites are set and yolks are cooked to desired doneness.

Special Equipment Needed

Keeping It Safe

"Eggs-actly" how long is it safe to store your eggs? Refrigerate raw eggs (in the shell) in the refrigerator for up to 4 weeks; refrigerate any leftover egg yolks and egg whites (out of the shell) for up to 2 days; and refrigerate hard-cooked eggs for up to 1 week.

Serving Suggestion

Serve with a fresh fruit salad.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 290
Total fat 12g
Saturated fat 6g
Cholesterol 205mg
Sodium 960mg
Carbohydrate 29g
Dietary fiber 1g
Sugars 4g
Protein 16g
% Daily Value
Vitamin A 10 %DV
Vitamin C 8 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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