Shakshuka Pizza
Ingredients
- 1 (1-lb) ball bakery pizza dough
- 3 Tbsp olive oil, divided
- 1 red bell pepper, sliced
- ½ onion, sliced
- ½ cup canned whole San Marzano tomatoes
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ⅛ tsp chili powder
- 6 large eggs
- 1 (6-oz) pkg crumbled feta cheese
- ½ cup chopped fresh flat-leaf parsley
Instructions
- Preheat oven to 425°F. Roll out dough into a 16-inch round on a lightly greased large baking sheet; prick dough all over with a fork. Brush with 2 Tbsp oil; bake 8 minutes.
- Meanwhile, cook bell pepper and onion in 1 Tbsp hot oil in a large skillet over medium-high heat 4 to 5 minutes or until tender.
- Stir in tomatoes, garlic, paprika, cumin, and chili powder; bring to a simmer, and cook 2 minutes, breaking tomatoes into bite-size pieces with a wooden spoon.
- Spread pepper and onion mixture on partially-baked crust. Gently crack eggs on pizza; sprinkle with cheese.
- Bake 10 to 15 minutes or until cheese melts and eggs are cooked to desired doneness. Sprinkle pizza with parsley. Cut into wedges.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
440
|
440
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 19 | 19 |
| Carb (g) | 41 | 41 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 847 | 847 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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