Follow these simple steps to assemble and cook your breakfast flatbreads to perfection. This process is quick and ensures all the components come together for a warm, delicious meal.

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Place your two flatbreads on the prepared baking sheet.
2. Create the Hummus Base: Spoon the hummus onto the center of each flatbread. Using the back of the spoon, spread it evenly across the surface, leaving about a half-inch border around the edges. This border will become wonderfully crisp in the oven.
3. Make a Well for the Egg: With your spoon, gently create a small, shallow well in the center of the hummus on each flatbread. This little indentation will help hold the egg in place and prevent it from running off the side while it bakes.
4. Add the Egg and Savory Toppings: Carefully crack one egg into the well you created on each flatbread. If you are using the optional beef crumbles or diced ham, sprinkle them around the egg on the hummus base now. Season each egg with a pinch of salt and freshly ground black pepper.
5. First Bake: Place the baking sheet in the preheated oven. Bake for 5-7 minutes. This initial baking period is just to set the egg whites slightly before adding the fresh vegetable toppings. Keep a close eye on it; you want the whites to be just beginning to turn opaque.
6. Add Cheese and Bake Again: Carefully remove the baking sheet from the oven. Sprinkle the crumbled feta cheese over the flatbreads, avoiding covering the yolk if possible. Return the baking sheet to the oven and bake for another 5-8 minutes. The total cooking time will depend on how you like your eggs. For a runny yolk, aim for the shorter end of the time range. For a firmer, jammy yolk, let it cook a bit longer. The flatbread edges should be golden brown and crisp.
7. Prepare Fresh Toppings: While the flatbreads are in their final baking stage, you can prepare your fresh toppings. In a small bowl, gently toss together the halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
8. Garnish and Serve: Once the flatbreads are cooked to your liking, carefully remove them from the oven. Let them cool for just a minute. Top each flatbread with the fresh tomato-cucumber-onion mixture. Drizzle generously with extra virgin olive oil, and finish with a sprinkle of fresh chopped parsley (or cilantro) and a pinch of red pepper flakes or za’atar, if using. Serve immediately while warm.