Shakshuka pizza

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10 min


35 min



Shakshuka pizza

Photo, Erik Putz.

Elevate a few pre-prepped ingredients, like whole-wheat pizza dough and marinara sauce, to create a delicious breakfast-for-dinner dish.


  • 1 tbsp olive oil
  • 1 1/4 cup store-bought Marinara sauce
  • 3/4 tsp smoked paprika
  • 1/2 tsp cumin
  • 454 g whole-wheat pizza dough
  • 1 small onion , thinly sliced
  • 1/2 cup sliced roasted red peppers
  • 4 eggs
  • 3/4 cup crumbled feta
  • 1 cup baby arugula


  • POSITION rack in centre of oven, then preheat to 400F. Line a baking sheet with parchment and brush with oil. Stir marinara sauce with paprika and cumin in a small bowl.
  • ROLL out dough on a lightly floured surface to a 13×13-in. square and transfer to prepared sheet.
  • SPREAD cup marinara mixture evenly over dough. Top with onion and peppers. Reserve remaining cup sauce for serving.
  • BAKE for 15 min. Remove sheet from oven. Using the back of a spoon, make 4 wells in sauce and crack an egg into each. Sprinkle with feta. Continue baking until crust is golden and eggs are cooked but yolk is still runny, 8 to 10 min.
  • SPRINKLE pizza with arugula. Cut into squares and serve with reserved sauce

Nutrition (per serving)

  • Calories
  • 550,
  • Protein
  • 24 g,
  • Carbohydrates
  • 74 g,
  • Fat
  • 20 g,
  • Fibre
  • 13 g,
  • Sodium
  • 807 mg.