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Egg and Tomato Open-Faced Sandwiches

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 


Serves 4 (serving size: 1 sandwich)

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.   


  • 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

Nutrition 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

How to Make It

  1. Preheat broiler to high.

    Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg
    Photo: John Autry; Styling: Mindi Shapiro
  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.