1 SugarRoti Egg Nu Spice Package
4 tablespoons olive oil or ghee (clarified butter)
1 zucchini, cut into ½-inch cubes (approx. 1 cup)
1 14.5 oz can diced tomatoes
4 medium flatbreads or naan
½ medium red onion, thinly sliced (approx. 1 cup)
1 cup feta cheese
1 medium serrano chili, finely chopped (remove seeds for a milder spice)
¼ cup fresh basil, chopped
Preheat Oven to 375°F
Heat 3 tablespoon of oil in a large saucepan over medium heat. Add SugarRoti Egg Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
Add zucchini, serrano, diced tomatoes and sauté until tender. Remove bay leaf, cardamom pods and cloves (7-10 min).
Lay flatbreads on a baking sheet and spread zucchini-tomato sauce in an even layer. Follow with sliced onions and feta. Bake until cheese is melted (8-10 min).
Add remaining 1 tablespoon of oil to the saucepan and fry eggs over medium heat (5-8 min).
Transfer flatbread to plates, add fried eggs on top and garnish with basil before serving.