Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 
Yield
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. 

 

How to Make It

Step 1

Preheat broiler to high.

Step 2

Arrange bread on a baking sheet. Broil 1 minute on each side or until toasted.

Step 3

Place bell peppers, olives, vinegar, 1/8 teaspoon salt, and crushed red pepper in a mini food processor; process 30 seconds.

Step 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.

Step 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.

Ratings & Reviews

Tasty

Dianerw
September 09, 2016
Not sure why one would boil the bread when one could just use a toaster.  Heirloom tomatoes are just coming on in our garden and they are a wonderful addition to this dish.  I made up the pepper/olive mixture ahead and used over a few days for my lunch.  I omitted the olive oil to cook the egg and just used cooking spray instead.  Definitely a keeper.

Really Delicious!

Kim
September 14, 2016
I made this for lunch this week - it really turned out well!  I was hesitant about the olives as I don't like black olives, but they mixed really well with the hummus on the bread.  I really liked the squash as well - something different as a side!