Put a new twist on sunny-side up eggs! These bistro-style feta and poblano tarts are easier to make than you'd think, thanks to ready-to-use pizza dough. Breakfast (or brunch!) just got a lot more interesting.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 can (391 g) refrigerated pizza crust
1/2 cup tomatillo salsa
1 poblano chile, chopped
3 Tbsp. chopped red onions
1 cup crumbled feta cheese with garlic and herbs
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How do I make it ?
Heat oven to 375ºF.
Unroll pizza 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-wide) wells in dough; slip 1 cracked egg into each well.
Bake 15 to 18 min. or until edges of crust are golden brown, egg whites are set and yolks are cooked to desired doneness.
Kraft Kitchen Tips!
Substitute a sweet green pepper for the poblano chile.
Serve with a fresh fruit salad.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 5 g
Cholesterol 205 mg
Sodium 750 mg
Carbohydrate 33 g
Fibre 1 g
Sugars 5 g
Protein 16 g
6 servings, 1 piece (163 g) each
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.