Shakshuka Breakfast Pizza

Wake up your palate!
Serves
4

Ingredients

  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Large pinch cayenne pepper
  • 2 tsp olive oil
  • ½ tsp fine sea salt
  • ½ tsp coarsely ground black pepper
  • 1 ½ cups Marinara sauce or favourite home made tomato sauce
  • 4 Panaji Roasted Garlic Naan
  • 4 eggs
  • ¾ cup crumbled feta cheese
  • A few handfuls of arugula or microgreens, for serving

Cooking Steps

  1. Preheat the oven to 425F and place a rack in the middle of the
  2. In a medium sized saucepan over medium heat, toast the cumin, smoked paprika and cayenne pepper until fragrant, about 3 Add the oil and fry the spices for another minute, stir in the tomato sauce, salt and pepper, simmer for 5 minutes, stirring. Allow to cool slightly.
  3. Place the four naan onto a large baking sheet. Divide the tomato sauce between the naan, spread it out, mounding it slightly in the centre. Use a spoon to make an indentation in the mound of sauce to hold the eggs and crack the eggs into Sprinkle with the feta cheese, season with salt and pepper.
  4. Transfer the pan to the preheated oven and bake the Shakshuka for 8 to 10 minutes, or until the eggs are cooked. Transfer to serving dishes, top with a handful of arugula or micro greens, serve immediately.