Shakshouka pizza

If you haven’t guessed it yet, I am extremely fond of bell peppers. They are my absolute favourite vegetables. I was a massive vegetable hater as a child (maybe I still am) and these were possibly the only veggies I liked.

I mean look at them bright red and yellow beauties! What’s not to love?!

There is so much you can do with peppers. Make salsa, throw into a quick salad, make scramble or omelette, roast them, really quite a lot of options. But I am focusing on breakfast this week so I thought you might like a good pizza for breakfast. With a wholewheat crust for those of you who just started whining!3e29a-20140927-_dsc0178-3

Shakshouka is a staple breakfast of middle eastern origin which is originally eggs that are poached in a lovely spicy tomato and pepper sauce. This is my twist of putting shakshouka on pizza with a lovely egg in the middle!

Shakshouka is usually quite a runny curry with eggs but I made some modification to the recipe because I had to top a pizza with it. If you make the filling too runny, it will fall out of the pizza base which will not be a pretty sight.

Another thing to keep in mind is using a small egg so the whites don’t run out of the pizza base.

So spread the the filling on your pizza, break an egg and throw in the oven. This is simpler than you think!

Fiery, sweet and sour tomatoes, oozy egg along with the crunch of wholewheat base. This pizza will have you hooked!

Shakshouka pizza recipe

Ingredients:

1 tbsp of extra virgin olive oil
3-4 garlic cloves (finely chopped)
a small bunch of spring onions (finely chopped)
1 red pepper, chopped
1 yellow pepper, chopped
1 medium tomato, chopped
2 tbsps of tomato ketchup
1 tsp of red chilly powder (more if you like it very hot)
salt to taste
freshly ground black pepper
An 8″ whole wheat pizza base

Method:

In a non stick pan, add the EVOO with chopped garlic and spring onions and cook until fragrant and onions have become translucent. Add the peppers, tomatoes, red chilly powder, salt and pepper and cook for 10-15 mins until the peppers are mushy.

Don’t add water to the mixture as it may be become too runny to spread on the pizza base. Once the mixture is cooled, spread it on a 8″ wholewheat pizza base and create a depression in the centre.

Slowly break an egg in the depression and bake in a preheated oven for 18 – 19 minutes at 180 degree celsius. The white should be just set and yolk should be runny. Mine was done perfectly in 18 minutes!

Slice into wedges, serve immediately!

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