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Shakshuka Breakfast Pizza

40 min
Easy
Reccomended Product
Chopped Tomatoes
750 gr
Pomì - Italian quality tomatoes
Back to recipes

Shakshuka Breakfast Pizza

40 min
Easy
Ingredients (2 people)
  • Cloves of Garlic, Chopped 2
  • Cumin 1 teaspoon
  • Extra Virgin Olive Oil 2 Tablespoons, plus more for drizzling
  • Feta, crumbled 140 gr
  • Fresh Parsley, roughly chopped To garnish
  • Large Eggs, room temperature 6
  • Medium Onion, Chopped 1
  • No Knead Pizza Dough 1 batch
  • Paprika 1 teaspoon
  • Red Pepper Flakes 1 pinch
  • Salt & Pepper to taste
Preparation
  1. Preheat oven to 450 degrees. place pizza stone in oven (if using) & line two trays with parchment paper.

  2. In a saucepan over medium heat add the olive oil, onion & garlic. cook until softened, about 15 minutes.

  3. Stir in chopped tomatoes, salt, pepper, cumin, paprika & red pepper flakes. simmer until sauce begins to thicken slightly, about 10 minutes. remove from heat & set aside while you roll out the dough.

  4. Evenly divide dough into two. on a lightly floured surface, shape each piece into a 12-inch circle. transfer to parchment paper.

  5. Brush dough with olive oil & evenly divide the sauce between the two. one at a time slide each pizza onto the pizza stone & bake for 5 minutes.

  6. Remove from oven & create 3 wells in the sauce. crack 3 eggs onto each pizza & sprinkle with feta.

  7. Transfer back to the pizza stone & bake for an additional 10 minutes, until crust is golden brown & egg whites are cooked throughout.

  8. Garnish with parsley and serve

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