Shakshuka Breakfast Pizza Recipes

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SHAKSHUKA BREAKFAST PIZZA



Shakshuka Breakfast Pizza image

I turned traditional shakshuka into a fun brunch pizza. Its sweet, spicy and crunchy ingredients make it perfect for morning, noon or night. -Phillipe Sobon, Harwood Heights, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

1 tablespoon olive oil
1 large onion, thinly sliced
1 tablespoon ground cinnamon
1 tablespoon paprika
2 teaspoons ground cumin
2 garlic cloves, minced
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) whole plum tomatoes, undrained
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 loaf (1 pound) frozen pizza dough, thawed
6 large eggs
1/2 cup crumbled feta cheese

Steps:

  • Preheat oven to 400°. In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add cinnamon, paprika, cumin, garlic and cayenne; cook 1 minute longer. Stir in tomatoes, hot sauce, salt and pepper; cook and stir over medium heat until thickened, about 10 minutes., Meanwhile, grease a 12-in. pizza pan. Roll dough to fit pan. Pinch edge to form a rim. Bake until edge is lightly browned, 10-12 minutes., Spread crust with tomato mixture. Using a spoon, make 6 indentations in tomato mixture; carefully break an egg into each. Sprinkle with feta. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-15 minutes.

Nutrition Facts : Calories 336 calories, Fat 12g fat (3g saturated fat), Cholesterol 191mg cholesterol, Sodium 654mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 5g fiber), Protein 16g protein.

SHAKSHUKA PIZZA



Shakshuka Pizza image

Provided by Molly Yeh

Categories     main-dish

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon harissa powder, optional -- but you really should
1/2 teaspoon ground cumin
Small pinch sugar
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
One 14.5-ounce can diced tomatoes
1 pound pizza dough
All-purpose flour, for dusting
4 large eggs
4 ounces feta, crumbled
Extra-virgin olive oil, for drizzling
Handful chopped fresh parsley

Steps:

  • Put a pizza stone or upside-down sheet pan in the oven and preheat the oven to 475 degrees F.
  • Heat the olive oil in a saute pan over medium heat and add the onion. Cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add the garlic, harissa powder if using, cumin, sugar, a good pinch of salt and a few turns of black pepper, and cook for 1 minute. Add the tomato paste and diced tomatoes and simmer, stirring occasionally, for 15 minutes.
  • Flatten your pizza dough out either on a floured pizza peel or, if you're clumsy with a pizza peel like me, on a piece of parchment paper. Top the pizza with the tomato sauce, leaving a border around the edges. Create four wells on top of the pizza, then crack the eggs into them. Sprinkle with the feta, then carefully slide the pizza on the parchment onto your pizza stone or inverted sheet pan. Bake until the egg whites have set but the yolks are runny and the crust is lightly browned, 7 to 10 minutes.
  • Drizzle with extra-virgin olive oil, then sprinkle with parsley and enjoy!

SHAKSHUKA (MIDDLE EASTERN BREAKFAST DISH)



Shakshuka (Middle Eastern Breakfast Dish) image

This is a great, quick, flavorful dish I learned while living in southern Israel. You can add spices to taste, but for the first go, try it this way. Makes 2 hearty servings. Serve with bread to sop up the sauce.

Provided by viking

Categories     Breakfast and Brunch     Eggs

Time 35m

Yield 2

Number Of Ingredients 8

2 teaspoons vegetable oil
2 cloves garlic, minced
1 onion, chopped
1 zucchini, chopped
1 (10 ounce) can crushed tomatoes
4 dashes hot pepper sauce (such as Tabasco®)
4 eggs
1 pinch salt

Steps:

  • Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in zucchini; cook and stir for 5 minutes. Mix in the crushed tomatoes and hot pepper sauce. Cover and simmer for 10 minutes.
  • Make 4 wells in the tomato mixture, and crack the eggs into each well. Do not stir. Cover and cook until eggs are desired consistency, about 3 minutes for soft yolks. Carefully remove the eggs from the skillet and serve with the tomato sauce.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 15.8 g, Cholesterol 372 mg, Fat 14.9 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 3.9 g, Sodium 442.9 mg, Sugar 8.2 g

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