Shakshuka sauce makes a killer breakfast pizza when poured over naan and topped with feta, spinach and sunny side up eggs! We shredded a little Olympia Provisions Chorizo Rioja to give it some spicy meatiness, and had a delicious brunch feast ready in minutes.
Serves: 4
Difficulty: easy
Prep time: 10 minutes
Cook time: 15 minutes
Diet: Can be vegetarian (omit salami)
Ingredients
2 large premade naan, such as Stonefire Roasted Garlic Naan
2 c Mina Shakshuka Tomato Sauce (World Foods)
1 c baby spinach, packed lightly
3 T Sebastiano’s Extra Virgin Olive Oil
½ yellow onion, cut into strips
½ each red and yellow bell pepper, cut into strips
Pinch each salt and pepper
4 oz feta, crumbled
4 Craft and Kitchen Eggs
1 oz Olympia Provisions Chorizo Rioja, grated (optional)
2 T Italian parsley, leaves only
Steps
Preheat the oven to 400F.
Divide Mina Shakshuka sauce over each naan. Top with spinach and reserve.
Warm 1 T olive oil in a large skillet over medium heat. Add onion and bell pepper to the pan and cook, stirring, until softened, about 5 min. Divide over pizzas.
Add remaining oil to the pan and turn heat up to medium high. Break eggs into hot oil and cook just until soft set, 2 min. Place eggs on top of pizzas.
Top with feta, grated salami, salt and pepper and bake on a sheet pan until heated through, 7-8 min. Serve immediately with fresh parsley sprinkled over.
