Baked Egg Bruschetta

Preheat oven to 500°F (260°C). Line baking sheet with parchment paper; set aside.

Herb Olive Oil: In a small bowl, stir together olive oil, oregano, thyme, salt and pepper; set aside.

Bruschetta Mix: In a large bowl, stir together tomatoes, onion, basil, garlic, lemon juice, salt and pepper; set aside.

Divide pizza dough into two balls. On lightly floured surface, stretch or roll each ball to roughly 11 x 6-inch (28 x 15 cm) rectangles. Place on baking sheet and spread 1 ½ tbsp (22 mL) of the herb oil over each dough base. Add any remaining herb oil into bruschetta mixture. Bake for 12 minutes and remove from oven.

Reduce oven temperature to 425°F (220°C).

Using a slotted spoon distribute bruschetta mix over each partially baked crust (leaving liquid in bowl). Sprinkle with feta. With a spoon, make two wells in the tomato mixture on each flatbread and crack one egg into each well. Return to oven and bake for 20 minutes, or until eggs are set and cooked through.

Garnish with fresh basil and drizzle with balsamic glaze. Serve warm.

Tip: Use Naan bread for base.
Tip: To make a colourful bruschetta mix, try using mixed heirloom tomatoes.
Tip: To avoid any egg shell pieces getting onto the bruschetta, crack each egg into a small bowl and gently slide them into each well.
Tip: To make the dough easier to roll out, let it come to room temperature before working with it.