Easy Shakshuka Breakfast Pizza

V

This Shakshuka Breakfast Pizza is easy to make, full of flavor, and super delicious! It’s also the perfect brunch pizza to share with others!

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Jump to Recipe
V
A slice of Shakshuka pizza.

This Shakshuka Pizza is the best breakfast pizza; it is easy to make, full of flavor, and super delicious! It’s also the perfect brunch pizza with eggs to share with others!

What we love about this egg pizza is the flavor. This pizza has a sweet, smoky, and semi-spicy tomato sauce with delicious feta and sunny-side eggs cooked right on top. It’s a delicious one; y’all are going to love it!

📄 What is Shakshuka?

Shakshuka is a classic North African and Middle Eastern dish where whole eggs are poached in a chunky tomato sauce of onions and peppers flavored with cumin and paprika. Since the main ingredient is eggs, Shakshuka is often served for breakfast, but it equally works for dinner too!

Shakshuka is traditionally served with grilled slices of bread dunked into the delicious sauce, but here we made it into a pizza. And, WOW – eggs on pizza are so delicious!

🍳 Ingredients & Substitutions

  • Pizza Dough. Either homemade or store-bought pizza dough will do. Just be sure to rest the dough at room temperature for 30 minutes before baking.
  • Campari Tomatoes. This recipe uses FRESH tomatoes instead of a can of diced tomatoes. While it does take a bit longer for the tomatoes to break down and for the sauce to thicken, it’s worth it.
  • Extra Virgin Olive Oil. Or substitute with Avocado Oil. Then, you only need a little to saute the veggies.
  • Bell Peppers. We used orange and yellow peppers because they are sweet in flavor and pair nicely with the spices. You could use regular Bell Peppers or Sweet Peppers.
  • Leeks. Leeks are a must; they add a nice texture and offer a sweet and mild oniony flavor.
  • Garlic Clove. We recommend fresh garlic cloves in this recipe.
  • Spices: Cumin Powder, Cumin Seeds, Harissa Powder, Salt, and Black Pepper.
  • Cane Sugar. We only add 1/2 tsp of sugar here to help round out the tomatoes’ spices and acidity.
  • Feta Cheese.
  • Eggs. Use either white or brown eggs—both work.
  • Fresh Parsley Leaves. We add fresh minced leaves when serving. It adds a nice herby bite!
  • Hot Sauce Optional, but we like to add a couple of drops of hot sauce on top before serving. It adds more heat and flavor with every bite!

🔪 Instructions

  • Preheat Oven & Prep Ingredients. Dice the peppers and leeks, mince the garlic, and quarter the tomatoes. Add leeks, pepper, and garlic to a medium pan over medium heat with olive oil. Preheat the oven to 550 °F or the highest temperature it can get with the pizza stone inside.
  • Season. Add the spices and sauté for about 10 minutes until the leeks have darkened in color.
  • Add Tomatoes & Sugar. Add the quartered tomatoes and sugar to the pan. Cook until the tomatoes break down and the sauce starts to thicken.
  • Prep the pizza dough. Roll out the pizza dough into a thin layer and spread the breakfast pizza sauce mixture evenly on top.
  • Create 4 (4-inch) wells in the sauce. Use a spoon to make 4 wells in the sauce to crack an egg into. You want the wells deep enough that the raw eggs don’t spill out. We found that by cracking 1 egg at a time into a small bowl and then carefully transferring it to one of the wells. If the egg yolk breaks, save it in the fridge for scrambled eggs later and try again with another egg.
  • Add Cheese. Generously sprinkle feta cheese evenly on top and season with a pinch of black pepper and salt.
  • Bake the pizza. Bake the egg pizza at the highest temperature (550 ° F); your oven can get for about 10-12 minutes or until doneness. The egg yolks should still be runny when you take the pizza out of the oven.
  • Enjoy. Add minced, fresh parsley leaves generously on top before serving. Maybe, add some hot sauce too, and enjoy!

💭 Crispy Pizza Crust Tips

Because this pizza has fresh eggs, you may want to bake the pizza with the sauce first before adding the eggs and the feta cheese. We recommend this if you have an electric oven or don’t have a pizza stone. That way, your pizza crust can bake evenly, and the egg yolks are still runny.

❔ FAQs

Is this pizza good the next day?


While we love leftover pizza, this pizza is best when fresh. Because this pizza requires fresh eggs, they don’t heat up well the next day, so it’s best to savor this pizza while fresh out of the oven.

🍷 What wine pairs with Egg Pizza?


This pizza pairs best with a semi-dry to-dry Riesling. The fruity aroma of Reisling pairs lovely with the smokey and semi-spicy tomato sauce. We selected an off-dry Riesling from a local winery in Ohio, Laurentia Winery, with a deliciously crisp finish.

Do you cook eggs before putting them on pizza?


No, you want runny eggs for your pizza. There are 2 ways to cook pizza with eggs. First, if you don’t have a pizza stone, bake the pizza crust with the tomato sauce for about 5 minutes before you add the eggs. If you have a pizza oven, or a pizza stone, cooking pizza with raw eggs should cook evenly, where the crust becomes crispy and the eggs are runny.

This Shakshuka Pizza recipe is delicious and unique! It’s sweet, smoky, and semi-spicy and is the perfect Brunch or Breakfast pizza to enjoy with others! We hope you all love our recipe. Enjoy! ♡ 

A slice of Shakshuka pizza.

Easy Shakshuka Breakfast Pizza

5 from 6 votes
This Shakshuka Pizza recipe is easy to make, full of flavor, and super delicious! It's also the perfect brunch or breakfast pizza to share with others!
A slice of shakshuka pizza.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Yields 8 slices

Ingredients

  • 1 lb Pizza dough homemade or store-bought
  • 10 Campari Tomatoes quarted
  • 2 tbsp Olive Oil or Avocado Oil
  • 3 Sweet Peppers diced
  • 2 Leeks diced (white and green parts), about 1/2 cup
  • 2 Garlic cloves minced
  • 1 tsp Cumin Powder
  • ½ tsp Cumin Seeds
  • 1 tsp Harissa Powder
  • ½ Salt plus a pinch
  • ½ tsp Black Pepper plus a pinch
  • ½ tsp Sugar
  • cup Feta crumbled
  • 4 Eggs
  • ¼ cup Parsley coarsely chopped
  • Hot Sauce optional – to serve

Instructions

  • Preheat Oven & Prep Ingredients. Dice the peppers and leeks, mince the garlic, and quarter the tomatoes. Add leeks, pepper and garlic to a medium pan over medium heat, with the olive oil. Preheat oven to 550 °F or the highest temperature it can get with the pizza stone in it.
  • Season. Add the spices and sauté for about 10 minutes until the leeks have darken in color.
  • Add Tomatoes & Sugar. Add the quartered tomatoes and sugar to the pan. Cook until the tomatoes break down and the sauce starts to thicken.
  • Prep the pizza dough. Roll out the pizza dough into a thin layer and spread the breakfast pizza sauce mixture evenly on-top.
  • Create 4 (4-inch) wells in the sauce. Use a spoon to make 4 wells in the sauce to crack an egg into. You want the wells deep enough that the raw eggs don’t spill out. We found that by cracking 1 egg at a time into a small bowl and then carefully transferring to one of the wells. That way if the egg yolk breaks, save it in the fridge for scrambled eggs later and try again with another egg.
  • Add Cheese. Generously sprinkle feta cheese evenly on top and season with an additional pinch of black pepper and salt.
  • Bake the pizza. Bake the egg pizza at the highest temperature (550 ° F); your oven can get for about 10-12 minutes, or until doneness. The eggs yolks should still be runny when you take the pizza out of the oven.
    HOT TIP: If you want a crisper crust, bake the pizza with the sauce first for about 5 minutes before adding the eggs and feta cheese.
  • Enjoy. Add minced, fresh parsley leaves generously on top before serving. Maybe, add some hot sauce too, and enjoy!

Notes

The egg yolks should still be runny. If needed, bake the pizza with the sauce for about 5 minutes before adding the eggs and feta cheese.
Store pizza in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until hot. We like to add olive oil to a pan and love how it crisps up the pizza crust. Goodbye to soggy leftover pizza dough.
Course: Entree, Pizza
Cuisine: Italian-Inspired
Diet: Vegetarian
Keyword: Pizza, Pizza Friday, Shakshuka, Shakshuka Pizza, Vegetarian, Vegetarian Pizza

Nutrition Facts

Serving1gCalories263.49kcalCarbohydrates37.55gProtein9.7gFat9.15gSaturated Fat2.5gPolyunsaturated Fat1.45gMonounsaturated Fat3.73gTrans Fat0.01gCholesterol87.4mgSodium532.61mgPotassium413.43mgFiber3.4gSugar8.8gVitamin A2573.14IUVitamin C71.36mgCalcium74.6mgIron3.16mg
SHOW US

DID YOU MAKE THIS?

Tag @eatlovenamaste on instagram

🍕 Delicious pizza recipes to try

WHAT DID YOU THINK?

Leave a Review

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.