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Shakshuka Pizza Strips

This recipe combines delicious shakshuka, perfectly cooked eggs, and pizza crust.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: Egyptian, Israeli, Italian, Middle Eastern
Servings: 4 strips


  • Large half baking sheet (~18" x 13")
  • Large nonstick or stainless steel pan
  • Aluminum foil


  • 1/2 medium sweet onion
  • 1 large red pepper
  • 1 small jalapeno optional
  • 3 tbsps extra virgin olive oil
  • 3/4 tsp cumin powder
  • 3/4 tsp sweet paprika
  • 2 cloves garlic
  • 1 tbsp tomato paste
  • 14.5 oz can of diced tomatoes You can stew fresh tomatoes for an even more delicious result, but that would take much longer.
  • 3/4 tsp kosher salt
  • 1/2 tsp sugar
  • 1/8 tsp black pepper
  • 1 pound pizza dough You can make your own or just buy some at the grocery store or your favorite bakery.
  • 4 large Nellie's Free Range Eggs
  • 1/2 cup crumbled feta or goat cheese
  • 1 tbs fresh parsley or cilantro


  • Pre-heat the oven to 425 degrees F.
  • Cover a baking sheet with aluminum foil and sprinkle the foil with a little bit of flour.
  • Stretch the pizza dough carefully into a rectangular shape almost the size of the baking sheet. Thick or thin are both good, but it shouldn't tear or get too thin. Let it rest and proof slightly while preparing the rest of the ingredients.
    Home Is A Kitchen - Shakshuka Pizza - Pizza Dough
  • Finely chop or dice the onion and red pepper.
    Home Is A Kitchen - Shakshuka Pizza - Ingredients
  • Crush or finely dice two large cloves of garlic (three if you like it garlicky).
  • Optionally, de-seed and dice a jalapeno pepper for a touch of heat. Alternatively, use more jalapenos or even a hotter pepper for extra kick.
  • In a large nonstick pan, add 1 tablespoon of olive oil and set the pan to medium heat.
  • Once hot, add the onions, peppers, and jalapeno to the pan. Sautee them until soft and the onions are translucent. It's ok if they take on a little char in the process.
    Home Is A Kitchen - Shakshuka Pizza - Onions and Peppers
  • Add the 3/4 teaspoon of cumin and 3/4 teaspoon of paprika to the vegetables while they cook. Stir well.
  • Add one can of diced tomatoes to the vegetables and 1 tablespoon of tomato paste.
  • Add in the 1/2 teaspoon of salt, the 1/2 teaspoon or sugar, and the 1/8 teaspoon (or pinch) of black pepper.
  • Simmer the ingredients and stir occasionally for roughly 10 minutes. The sauce should be a little thick and not too runny. Turn off the heat and let the sauce sit while pre-baking the pizza dough.
    Home Is A Kitchen - Shakshuka Pizza - Sauce Ready for Baking
  • Place the stretched pizza dough in the oven for approximately 5 minutes if you're using a convection oven. If not, try 6 minutes. The goal is to firm up the dough slightly so that the sauce doesn't make it soggy, but not to crisp or char the dough.
  • When the dough is pre-baked, remove it from the oven and drizzle one or two tablespoons of olive oil around the edges on over the dough.
    Home Is A Kitchen - Shakshuka Pizza - Pre-baked crust
  • Carefully spread the sauce over the dough and use a spoon or spatula to create 4 equally spaced divots in the sauce down the center of the pizza lengthwise. Make sure there's some sauce between each space so that the eggs don't leak out of the hole created.
    Home Is A Kitchen - Shakshuka Pizza - Space Made for the Eggs
  • Crack an egg into each of the 4 spaces and sprinkle crumbled feta or goat cheese around the edges of the pizza.
    Home Is A Kitchen - Shakshuka Pizza - Eggs ready for baking
  • Bake the pizza in the oven for roughly 9 to 10 minutes (perhaps a little longer in a non-convection oven) until the whites of the eggs are set, but not solid. The eggs should jiggle if the tray shakes. If you prefer more thoroughly cooked eggs, then cook them for a minute longer until they barely jiggle when shaken.
    Home Is A Kitchen - Shakshuka Pizza - Cooked
  • Remove the pizza from the oven, garnish with diced parsley or cilantro, and let it cool for a couple of minutes before serving.
    Home Is A Kitchen - Shakshuka Pizza - Finished and Garnished
  • I like to cut the pizza into four strips so that there is one egg in each strip. This keeps the egg intact and makes the whole pizza easier to eat.
    Home Is A Kitchen - Shakshuka Pizza - Strip
  • Cut the pizza strip in half to expose the delicious yolks. Add a pinch of salt to the yolks for the tastiest results.
    Home Is A Kitchen - Shakshuka Pizza - Cut in Half w Perfect yolk
  • Use the crust to dip right into the egg if you like.
    Home Is A Kitchen - Shakshuka Pizza - Crust in yolk