Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to its highest setting, typically around 550°F (290°C).
- In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced leeks and sweet peppers, sauté for about 5 minutes until they soften. Add minced garlic and cook for an additional 2-3 minutes.
- Sprinkle in cumin powder, cumin seeds, and harissa powder and add quartered Campari tomatoes and a pinch of sugar. Let it simmer gently for 10 minutes.
- Roll out your pizza dough on a floured surface to about ¼ inch thick and transfer it onto parchment-lined baking sheet.
- Spread the thickened tomato sauce over the rolled-out dough, leaving about a half-inch border. Create four small wells in the sauce.
- Crack an egg into each of the wells. Sprinkle crumbled feta cheese over the pizza and season with salt and black pepper.
- Bake for about 10-12 minutes until the egg whites are set and yolks remain runny.
- Remove from oven, let cool for a minute, garnish with parsley and hot sauce if desired. Slice and serve.
Nutrition
Notes
This dish is best enjoyed fresh out of the oven, as reheating can overcook the lovely runny yolks.