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Pizza Eggs

Delight in the comforting flavors of Pizza Eggs, a quick, budget-friendly dish combining bright tomatoes, melty cheese, and runny yolks, perfect for breakfast or dinner.
Print Recipe
Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings: 2 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil or butter Use butter for a nuttier aroma.
  • 1 small onion, finely chopped Can swap with scallions for a lighter bite.
  • 1 clove garlic, minced
  • 1 cup canned crushed tomatoes or passata For richer flavor, use San Marzano.
  • 0.5 teaspoon dried oregano
  • 1 pinch red pepper flakes Toast spices briefly for deeper aroma.
  • Salt and freshly ground black pepper, to taste
  • 4 large eggs For a healthier option, use two egg whites with two whole eggs.
  • 0.5 cup shredded mozzarella Or grated cheddar for sharper flavor.
  • 1 handful fresh basil leaves, torn Can swap with spinach or kale for a stronger green note.
Optional Toppings
  • sliced pepperoni
  • chopped bell pepper
  • olives
  • a sprinkle of Parmesan

Method
 

Preparation
  1. Heat the oil or butter in a medium nonstick skillet over medium heat until it shimmers.
  2. Add the chopped onion and sauté for 3–4 minutes, until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
  3. Pour in the crushed tomatoes, add oregano and red pepper flakes, and simmer for 4–5 minutes until the sauce thickens slightly.
  4. Season with salt and pepper.
  5. Make four gentle wells in the tomato sauce with the back of a spoon and crack an egg into each well.
Cooking
  1. Reduce the heat to low, cover the skillet, and cook for 6–8 minutes depending on how set you like your yolks.
  2. After 5 minutes, check for a custardy white and a soft yolk.
  3. Sprinkle shredded mozzarella over the eggs and replace the lid for another minute to melt the cheese.
Serving
  1. Finish with torn basil and any optional toppings. Serve immediately with crusty bread or over grilled polenta.

Notes

For a vegetarian twist, skip the pepperoni and add roasted mushrooms. Refrigerate leftovers in an airtight container for up to 3 days.