ingredients
4      eggs
8    ounces   hot or sweet Italian sausage (remove casings if present)
4    7 inches   Greek flatbread or pita bread rounds
1    cup   pizza sauce or thick marinara sauce
1/2   cup   shredded mozzarella cheese (2 oz.)
1/2   cup   shredded cheddar cheese (2 oz.)
1/2   cup   thinly sliced red onion
4    cups   torn arugula
1    tablespoon   olive oil
1    teaspoon   lemon juice
1 - 2    tablespoons   grated Parmesan cheese
1/8   teaspoon   each salt and ground black pepper
directions
Let eggs stand at room temperature for 30 minutes. Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside. In a large skillet cook sausage over medium heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.
Meanwhile, place flatbreads directly on oven rack. Bake for 4 to 6 minutes or until lightly toasted, turning once. Arrange flatbreads on the prepared baking sheet. Increase oven to 450 degrees F.
Spread one-fourth of the pizza sauce over each flatbread. Sprinkle with mozzarella and cheddar cheeses, cooked sausage, and onion. Break an egg into a small dish*; make a small indentation in the center of one pizza and pour the egg into the indentation. Repeat with the remaining eggs and pizzas. Bake in the 450 degrees F oven for 12 to 15 minutes or until egg whites are set and yolks begin to thicken.
In a medium bowl toss together arugula, oil, lemon juice, salt, and pepper. Sprinkle arugula mixture with Parmesan cheese; serve with pizzas.
Tip
*Tip:
* This is in case the yolk breaks when you crack the egg. If it does, start over with another egg.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 593, Fat, total (g) 30, chol. (mg) 250, sat. fat (g) 12, carb. (g) 45, Monounsaturated fat (g) 14, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 3, pro. (g) 30, vit. A (IU) 1360.53, vit. C (mg) 11.81, Thiamin (mg) 0.68, Riboflavin (mg) 0.69, Niacin (mg) 5.33, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 129.02, Cobalamin (Vit. B12) (µg) 1.34, sodium (mg) 1122, Potassium (mg) 617, calcium (mg) 383.68, iron (mg) 4.14, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet