Egg and Tomato Open-Faced Sandwiches 

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Egg and Tomato Open-Faced SandwichesRecipe

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)


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4 (1 1/2-oz.) slices whole-grain bread
1/4 cup chopped bottled roasted red bell peppers
2 tablespoons finely chopped kalamata olives
2 teaspoons red wine vinegar
1/4 teaspoon kosher salt, divided
1/4 teaspoon crushed red pepper
2 teaspoons olive oil
4 large eggs
1/4 cup prepared hummus
4 Bibb lettuce leaves
1 large heirloom tomato (about 8 oz.), cut into 4 slices
3/8 teaspoon black pepper, divided


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.

Created date

June 2016

Nutritional Information

Calories 264
Fat 12.4 g
Satfat 2.7 g
Monofat 5.9 g
Polyfat 2.8 g
Protein 14 g
Carbohydrate 24 g
Fiber 5 g
Cholesterol 186 mg
Iron 3 mg
Sodium 572 mg
Calcium 90 mg
Sugars 5 g
Est. Added Sugars 3 g