Breakfast-for-Dinner Naan

Ingredients

• 4 pieces naan or flatbread
• 7 oz. Broccolini, thick stems discarded, thinner stems sliced into 1/2-inch pieces and florets cut into 1-inch pieces; 2 cups
• 4 oz. kielbasa, thinly sliced on bias
• 2 pickled cherry peppers, thinly sliced (about 2 Tbsp)
• 1 Tbsp. olive oil
• Kosher salt and pepper
• 4 oz. Fontina cheese, coarsely grated (about 1 1/4  cups)
• 4 large eggs
• Flaky salt

Directions

1. Heat oven to 450°F. Line 2 rimmed baking sheets with parchment paper and arrange 2 pieces naan on each.
2. In medium bowl, toss Broccolini, kielbasa, and cherry peppers with oil and 1/4 teaspoon each kosher salt and pepper. Divide among naan pieces, then sprinkle with cheese.
3. Carefully crack 1 egg in center of each naan and bake, rotating positions of pans halfway through, until egg whites are set and yolks reach desired doneness, 8 to 12 minutes for slightly runny yolks. Serve sprinkled with flaky salt and more pepper if desired.