We’re back from New Zealand. Kris and I got home just over a week ago and per my usual post-vacation routine, it’s taken me a week to get myself organized and back to blogging. And although it’s taken me a little while to come to terms with real life, I do want to give myself credit for immediately getting back on track with healthy eating and going to Crossfit. We have refrained from lunch beers, dinner beers, dinner wine, and ice cream during the week. Back to one cheat meal and dessert once a week. For last week’s cheat meal, I made homemade pizza with sourdough crust. And we had leftover ingredients, which the best thing to do with leftover pizza ingredients is to make Breakfast Pizza Fried Eggs. They’re pretty much the best thing ever.
Breakfast Pizza Fried Eggs are amazing. Seriously, I think I could eat these every morning and not get tired of it. Mostly because marinara sauce is one of my absolute favorite foods in the world, not exaggerating. I usually make my own marinara sauce but a quality jar of marinara sauce works just as well, especially if you’re short on time (or feeling lazy). Breakfast pizza fried eggs could also easily be a dinner instead of a breakfast.
Now you might be wondering how pizza eggs fit into my “back on track healthy eating”. I realize the recipe does have some pepperoni and salami but the main focus is the marinara sauce and eggs. And it’s packed full of vegetables! We made a supreme style pizza so I had lots of leftover diced onions, mushrooms, and green bell peppers. Also, you can easily adapt this recipe with whatever pizza-type ingredients you have on hand. This recipe is low carb as well.
Note that you don’t need to make pizza first just so you have leftovers to use for pizza eggs. But I’m not going to recommend against making pizza first! This recipe is easy on its own and comes together pretty fast. Enjoy!
Stay tuned for a New Zealand post and a summary of the Low Carb Breckenridge conference I attended in February!
- 4 cups of favorite marinara sauce
- ½ medium yellow or white onion, diced
- Quarter to half of a green bell pepper, diced
- ¼ cup mushrooms, diced
- ⅓ cup pepperoni slices
- ¼ cup salami slices, sliced into quarters
- ⅓ cup shredded mozzarella
- ¼ cup shredded parmesan
- 4 eggs
- ½ tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp dried parsley
- ⅛ tsp red pepper flakes (optional)
- ¼ tsp salt
- ½ tsp black pepper
- Heat olive oil in an oven proof skillet over medium heat.
- Preheat oven to 350 degrees.
- Add onion, bell pepper, and mushrooms to skillet and sauté for 5 minutes, until soft.
- Mix in Italian seasoning, salt, pepper, and red pepper flakes
- Next, add marinara sauce to skillet with vegetables and simmer for 5-8 minutes.
- Then stir in pepperoni and salami slices.
- Spread about half the cheese one top of the marinara mixture in the skillet and let it slightly melt.
- Make four indentations in the marinara sauce to crack the eggs into. You may have to do this one at a time. I found that as soon as I made a hole for the egg, the marinara sauce almost immediately moves back in place.
- Crack the eggs directly into the marinara sauce in the skillet. Top with remaining cheese and dried parsley.
- Bake in the oven for 5-10 minutes, depending on how runny you like your eggs. The longer you back it, the harder your eggs yolks will be.