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
Est. added sugars 3g
How to Make It
Preheat broiler to high.
Arrange bread on a baking sheet. Broil 1 minute on each side or until toasted.
Place bell peppers, olives, vinegar, 1/8 teaspoon salt, and crushed red pepper in a mini food processor; process 30 seconds.
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.
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.