Photo: Jennifer Causey; Styling: Mindi Shapiro Levine
Meaty, briny kalamata olives and a splash of vinegar punch up a quick red pepper sauce for these vegetarian sandwiches. Use slightly thicker (about 1 1/2-oz.) bread slices to build a sturdy sandwich base. You can slice your own, or ask to have it sliced on the thicker side.
Serves 4 (serving size: 1 sandwich)
1. Preheat broiler to high.
2. Arrange bread on a baking sheet. Broil 1 minute on each side or until toasted.
3. Place bell peppers, olives, vinegar, 1/8 teaspoon salt, and crushed red pepper in a mini food processor; process 30 seconds.
4. Heat oil in a large nonstick skillet over medium-high heat. Crack eggs into pan; cook 1 1/2 minutes. Cover and cook 1 minute or until whites are just set. Remove from heat.
5. Spread hummus evenly over bread slices; top with lettuce, tomato, remaining 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Top each sandwich with an egg. Spoon roasted red pepper mixture evenly over eggs. Sprinkle with remaining 1/4 teaspoon black pepper.