A fusion of flavors to wake your tastebuds up, deliciously.
I am such a sucker for pizza, and this fit version for breakfast has all of the seasonings I love. The individual sized naan makes for perfect portion control. Make it for a fun brunch with a side of Tuscan melon or fresh berries, washed with Eat Cleaner.
I hope you enjoy this and if you try it, please COMMENT below! Would love to hear from you all. To your good health and tastebuds, xxMareya
2 whole grain naan bread (Or gluten free/whole grain flatbread)
1 1/2 Tbsp raw coconut oil
4 whole organic or cage-free eggs
4-6 pieces uncured prosciutto
1 6 oz. can tomato paste
1/2 tsp smoked paprika
1 tablespoon EVOO
1 tsp black pepper
1 tsp sea salt or Himalayan pink salt
1/2 cup shredded goat milk gouda or feta cheese; you can also use non-dairy cheese
1 cup cherry tomatoes, washed with Eat Cleaner and sliced in half
Non-stick cooking spray
Optional: Fresh basil leaves
1) Preheat oven to 350. Lightly mist naan or flatbread and toast in oven until slightly crisp, about 5-6 minutes. Remove from oven but keep oven on.
2) In a large skillet, heat coconut oil. Add eggs sunny side up and cook over medium heat until just set and beginning to firm up. Season with salt and pepper and set aside.
3) Mix tomato paste, paprika, salt, pepper and olive oil in a small bowl and brush onto each flatbread. Top each flatbread with spiced tomato paste, cheese, prosciutto and cherry tomatoes. You can also drizzle remaining adobo sauce mixture on top, if desired.
4) Mist baking sheet with non-stick spray and position flatbreads. Bake for about 8-10 minutes in center rack
or until cheese melts. Remove from heat and top with basil leaves, if desired.