Sysco Foodie's Shakshuka Breakfast Pizza
Have you ever had pizza for breakfast? We’re not talking about a leftover slice from the fridge, but a fresh pie topped with all of your breakfast favorites? This recipe from Chef Neil Doherty, Senior Director of Culinary Development in Sysco Houston, perfectly melds Middle Eastern and Italian flavors and tops it off with golden sunny-side-up eggs.
- 3 Tablespoon extra virgin olive oil
- 1 medium onion cut into ½-inch dice
- 1 red bell pepper cut into ½-inch dice
- 1 yellow bell pepper cut into ½-inch dice
- 3 jalapeno chiles minced (seeds removed)
- 3 cloves garlic thinly sliced
- 1 ½ Tablespoon paprika
- 2 teaspoon ground cumin
- 30 ounce canned whole peeled tomatoes crushed by hand
- Salt and freshly ground black pepper to taste
- 1 Cauliflower Pizza Crust
- 6 ounce Shakshuka Sauce above
- 4 eggs
- Salt and freshly ground black pepper
- 2 Tablespoon Feta cheese
- 1 ½ Tablespoon olive oil divided
- 2 cups Arugula
- Juice of 1 lemon
- Heat the olive oil in a sauté pan over medium heat. Add the onion, bell peppers and jalapeno chiles.
- Sweat the vegetables until very soft but not browned, about 10 minutes. Increase heat to medium-high, add the garlic and cook until garlic is softened but not burned, about 1 minute longer.
- Add paprika and cumin and cook for 30 seconds to toast the spices. Add the tomatoes and stir to combine.
- Reduce the heat to a simmer and cook for 12 minutes; then season with salt and pepper to taste.
- Thaw the cauliflower crust and put it on a sheet pan or pizza screen.
- Evenly spread 6 ounces of the prepared Shakshuka Sauce over the crust, leaving a half-inch border around the outside.
- Using a spoon, make 4 wells for eggs around the pizza. Break the eggs directly into the wells, being careful to keep yolks intact. Season the eggs with salt and pepper.
- Sprinkle the feta cheese evenly around the pizza. Brush 1 tablespoon of the olive oil around the edge of the crust to promote browning.
- Place the pizza into a 450-degree convection oven and cook until the egg whites are set but the yolks are still runny, about 15 minutes.
- While the pizza is cooking, toss the arugula with the remaining ½ tablespoon of olive oil and the lemon juice and salt and pepper to taste.
- When the pizza is ready, pile arugula salad in the center and serve.
This recipe and photo are courtesy of Sysco Foodie!
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