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Pizza Eggs

Pizza for breakfast? Sign us up! Mary Berg shares a quick, hearty egg recipe with a pizza pesto twist. 




  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups plain Greek yogurt


  • 1/4 cup pine nuts, pistachios, almonds, or walnuts
  • 1 1/2 cups lightly packed fresh basil
  • 1/2 cup lightly packed parsley
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 1 lemon, zested and juiced
  • 2 garlic cloves, minced
  • 6 tablespoons olive oil
  • Salt and black pepper


  • 1 tablespoon olive oil
  • 1 pint cherry tomatoes, halved
  • Salt and black pepper
  • 2 garlic cloves, thinly sliced
  • 1 (796 ml) can crushed tomatoes
  • 1/2 teaspoon crushed red pepper flakes
  • 8 eggs
  • 100g bocconcini or fresh mozzarella, sliced or torn


  1. Heat your oven to 375ºF.


  1. Stir the flour, baking powder, and salt in a large bowl. Make a well in the centre and add in the yogurt. Stir to combine and knead into a dough, adding more flour if needed. Cover and set aside to rest for about 15 minutes.


  1. Add the nuts into a dry, non-stick skillet and place over medium heat. Toast for one to two minutes until they smell nutty, then transfer to a food processor or blender. Add the basil, parsley, Parmigiano, lemon zest, lemon juice, garlic, and oil and blitz into a smooth pesto—season with salt and pepper and transfer to a container.


  1. Add the oil into a large cast iron or oven-safe skillet over medium heat. Add in the tomatoes and season with salt and pepper. Cook for two to three minutes or until the tomato breaks down. Add the garlic and cook for one to two minutes to soften the garlic. Standing back to avoid splatter, add the crushed tomatoes, red pepper flakes, and one to two tablespoons of pesto, season with more salt and pepper, if needed, and bring to a simmer. 
  2. Crack in the eggs and scatter over the cheese. Transfer the pan to the oven and bake for nine to 12 minutes or until the egg whites are set but the yolks are still runny.
  3. Meanwhile, place the non-stick skillet back over medium heat. Divide the flatbread dough into four equal pieces and roll into quarter-inch thick rounds on a lightly floured work surface. Cook the flatbreads in the skillet one at a time until lightly golden and cooked through.


  1. To serve, dollop a few tablespoons of extra pesto over the eggs, store the remaining pesto in the fridge for future recipes, and serve alongside the flatbreads. Enjoy!

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