Egg And Tomato Open-Faced Sandwiches

• 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.

bread, red bell peppers, kalamata olives, red wine vinegar, kosher salt, red pepper, olive oil, eggs, tomato, black pepper

Taken from www.myrecipes.com/recipe/egg-tomato-open-faced-sandwiches (may not work)