Shakshuka Pizza Recipes

SHAKSHUKA BREAKFAST PIZZA

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.

SHAKSHUKA PIZZA

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

Steps:

• Place large saute pan over medium heat, add and heat oil. Add onion and saute until lightly browned.
• Add garlic, jalapeno and bell peppers, and saute 2 minutes more.
• Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
• Add hot and sweet paprika, turmeric, salt, pepper and sugar. Stir for 1 minute.
• Add tomato juice and vegetable broth and bring to a full boil. Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left, about 1 hour; stir occasionally to make sure vegetables do not stick to bottom of pan, and add more tomato juice or vegetable broth as needed. Taste and season with salt and pepper.
• Gently crack eggs into pan, taking care not to break yolks. Simmer until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference (I would put this under the broiler for a couple more minutes because I hate undercooked eggs).
• Ladle equal portions of vegetables and eggs into 4 serving bowls. Sprinkle with zaatar to taste, and serve with warm pita bread.