Instructions

1. Pre-heat oven to 500°F (260°C). Line a baking sheet with parchment paper; set aside.
2. Whisk together ingredients for Herb Olive Oil, mixing well. Set aside.
3. Roll out flatbread dough on a lightly floured surface. Stretch the dough into a rectangle and place onto the baking sheet.
4. Brush a layer of the herb olive oil mixture over the dough and bake for 10 minutes or until the dough is lightly golden.
5. While the flatbread dough bakes, in a large bowl, prepare bruschetta mix by adding together tomatoes, onion, basil, garlic, lemon juice, garlic powder, onion powder, salt and pepper and any leftover herb olive oil.
6. Remove dough from the oven and reduce the temperature to 425°F (220°C).
7. Using a slotted spoon, sprinkle bruschetta mix over partially baked flatbread crust.
8. Make two small openings in the bruschetta mixture and crack an egg into each well. Return the flatbread to the oven and bake for 18-20 minutes, or until eggs are cooked through.
9. Garnish with fresh basil leaves and drizzle with balsamic glaze. Serve warm.