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.
What You Need
Original recipe yields 6 servings
1 can (11 oz.) refrigerated thin crust pizza dough
1/2 cup tomatillo salsa
1 poblano chile, chopped
3 Tbsp. chopped red onion s
1 pkg. (6 oz.) ATHENOS Traditional Crumbled Feta Cheese
6 egg s
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Let's Make It
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.
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.
Serve with a fresh fruit salad.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.