INGREDIENTS

• 2 Sheets Atoria's Family Bakery Whole Grain & Flax Lavash
• 1/2 lb Sunchokes
• 1/2 lb Fresh Loose Chorizo
• White Bean Spread
• 1 or 2 Shallots
• 2 Eggs
• Lime Dressing Base (lime juice, onion, Aleppo chili flakes)
• 3oz Baby Arugula

DIRECTIONS

1. Heat the oven to 400°F.
2. In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sunchokes and cook, stirring occasionally, until tender and lightly browned, 12 to 15 minutes. Add the chorizo and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Transfer the sunchokes and chorizo to a paper-towel-lined plate to drain. While the sunchokes and chorizo are browning, prepare the remaining flatbread ingredients.
3. In a small bowl, stir together the white bean spread and 1½ tablespoons water. Peel and finely chop enough shallots to measure ¼ cup. Crack the eggs into separate small cups.
4. On a sheet pan, place the flatbreads side by side. Spread the white bean mixture evenly over the flatbreads, leaving a ½-inch border around the edges, and season with salt and pepper. Top each with the sunchokes and chorizo and the shallots. Slide 1 egg onto the center of each flatbread. Bake until the crust is crisp, the chorizo is cooked through, the egg whites have set, and the yolks are slightly runny, 8 to 10 minutes. Transfer to a cutting board. When the flatbreads are almost done, prepare the arugula.
5. In a small bowl, stir together the lime dressing base and 2 tablespoons (¼ cup) oil; season to taste with salt and pepper. In a large bowl, toss together the arugula and 1 tablespoon lime dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper. Top the flatbreads with the arugula and cut into slices.
6. On a sheet pan, place the flatbreads side by side. Spread the white bean mixture evenly over the flatbreads, leaving a ½-inch border around the edges, and season with salt and pepper. Top each with the sunchokes and chorizo and the shallots. Slide 1 egg onto the center of each flatbread. Bake until the crust is crisp, the chorizo is cooked through, the egg whites have set, and the yolks are slightly runny, 8 to 10 minutes. Transfer to a cutting board. When the flatbreads are almost done, prepare the arugula.
7. Transfer the flatbreads to individual plates and serve the remaining dressing on the side.

NUTRITION

Serving Size: 2 Servings, 790 calories per serving.

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