- 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
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Preheat oven to 450 degrees. place pizza stone in oven (if using) & line two trays with parchment paper.
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In a saucepan over medium heat add the olive oil, onion & garlic. cook until softened, about 15 minutes.
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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.
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Evenly divide dough into two. on a lightly floured surface, shape each piece into a 12-inch circle. transfer to parchment paper.
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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.
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Remove from oven & create 3 wells in the sauce. crack 3 eggs onto each pizza & sprinkle with feta.
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Transfer back to the pizza stone & bake for an additional 10 minutes, until crust is golden brown & egg whites are cooked throughout.
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Garnish with parsley and serve