Directions

1. Preheat oven to 400°F.
2. Cut off root end and tough green top of leek.
3. Cut in half, then thinly slice and place in a bowl with cold water to remove any grit.
4. Peel garlic and thinly slice.
5. Pick leaves off rosemary and thyme and mince.
6. In a medium sauté pan, heat 1 tablespoon oil on medium until shimmering.
7. Add leeks and a pinch of salt and sauté until soft and translucent, 3 to 5 minutes.
8. Rinse broccoli rabe and chop into bite-sized pieces.
9. Rinse tomatoes and slice very thinly into rounds. Place on paper towels to drain.
10. Stir garlic, rosemary, thyme and red pepper flakes (if you like a little spice) into pan and cook until fragrant, about 30 seconds.
11. Remove from pan and set aside.
12. Add broccoli rabe to pan with 1 tablespoon oil and a pinch of salt and cook until slightly tender and wilted, 2 to 3 minutes. Remove from heat.
13. Layer a large baking sheet with a piece of parchment paper, if you have it. If not, brush baking sheet with a light coat of oil.
14. Place both pieces of Lavash on top of parchment and layer with sauteéd leeks first, then tomatoes, broccoli rabe and spoonfuls of ricotta cheese.
15. Carefully crack an egg in the middle of each slice of Lavash and place in the oven.
16. Bake until the egg whites are set and the yolk is runny, 8 to 10 minutes (if you like sunny-side up). Add 2 to 3 minutes for well-done eggs.
17. Remove flatbread from oven and allow to slightly cool. Slice each piece in half and serve.