Whole-wheat ‘flammkuchen’ with tomato, anchovy & Old Amsterdam Goat Gouda
20 minutesServes 4
Preheat the oven at 480 °F. Drain the diced tomatoes in a drainer. Cut the anchovy filets small. Preheat 2 tbsp. of olive oil in a baking pan, add the diced tomatoes and anchovy filets & let the filets melt into the sauce at low fire. In the meanwhile cut the stems of beetroot in pieces and the leaf in strips. Parboil the stems & stir-fry the leaf shortly in 2 tbsp. of olive oil. Place the ‘flammkuchen’ in the oven and spread them with the tomato sauce, but leave the middle open for the egg. Break an egg on the middle of the ‘flammkuchen’ and spread the beetroot & shredded Goat Gouda over it & place all in the oven and bake for approx. 4-5 minutes. The egg white needs to be solidified. The egg yolk doesn’t. Grind with some fresh ground pepper and serve direct.
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