Give your breakfast an Italian twist with pizza-inspired eggs

There are already a million reasons to consider eggs one of the most versatile foods in the world, but there's one more egg-based dish that deserves a place among omelets, frittatas, and mini quiches: huevos alla pizzaiola. "Alla pizzaiola" translates to "pizza chef style," but this doesn't mean tossing the eggs over your head; it means poaching them in a flavorful tomato sauce, much like shakshuka or eggs in purgatory. Huevos alla pizzaiola differs from these classics in a few ways, including the seasonings typically used and its star ingredient: a generous layer of cheese that gives the dish its pizza-like appearance and flavor.

A hearty and satisfying option for breakfast, brunch, or anytime, huevos a la pizzaiola are surprisingly easy to prepare, taking only about 25 minutes, and are as customizable as pizza itself. You can achieve a variety of effects by playing with different types of melted cheeses or experimenting with meats, spices, leafy greens, and other vegetables. These pizza-inspired eggs are delicious on their own, but they truly shine when served with crusty bread that soaks up all the remaining sauce.

How to make eggs pizzaiola

There are several versions of huevos a la pizzaiola, but they all generally consist of two main stages. First, the tomatoes and seasonings are briefly cooked until softened and creamy, then the eggs are added and cooked a little longer. As with many Italian recipes, the whole process begins by frying finely chopped garlic in olive oil to release its flavor. The amount of oil you use in this step is up to you. For a lighter dish, you can use a teaspoon. Otherwise, start with one or two tablespoons. After about three minutes, add the tomatoes (an 800-gram can works well) and your favorite pizza-inspired herbs and spices. Simmer for about five minutes until the sauce thickens, and then it's time for the eggs!

Reduce the heat to medium-low or low (we don't want the tomatoes to bubble too much) and use the back of a spoon to make four wells in the sauce. They should be large enough to hold an egg each, so make sure they're deep enough so the whites don't overflow. Crack an egg into each well, being careful not to break the yolks. Sprinkle the cheese over the dish, avoiding the eggs, then cover and simmer for about 15 minutes. The whites should be set and the yolks still runny.

Tips and improvements for preparing the perfect huevos a la pizzaiola.

Beyond the basic huevos a la pizzaiola, there are countless ways to enhance this dish. For a more intense flavor, try using fresh, ripe cherry or pear tomatoes instead of canned. You can also add more body and consistency with fresh tomatoes and about half a cup of tomato sauce or a tablespoon of tomato paste. If you like red pepper flakes on your pizza, add a sprinkle to this egg version. For vegetarian pizza lovers, include chopped vegetables like bell peppers or mushrooms. Highlight basil leaves for a Margherita pizza version. You can even opt for a lighter huevos a la pizzaiola by using Parmigiano Reggiano cheese instead of mozzarella.

If you prefer your eggs a little firmer, break them into any hollows in the pan and cover it before cooking for about eight minutes. Then, add the cheese, cover again, and cook until melted and bubbling.

If you prefer to use the oven, this dish is also delicious as a baked casserole with melted cheese. Cook the herbs and tomatoes as you would for huevos a la pizzaiola, then spoon the mixture over a layer of melted cream cheese with spinach or artichoke hearts in a baking dish. Make wells in the eggs and break them up, then bake in a preheated oven at 175°C (350°F) for about 40 minutes. Enjoy it with a side dish like panzanella salad of green beans and tomatoes for a delightful combination of flavors.