Shakshouka Pizza

Shakshouka Pizza

Prep Time

20 minutes

Cook Time

10 minutes


4 people

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There are many variations of shakshouka. We modified this traditional breakfast recipe by layering it over a rustic pizza dough for a delicious brunch or “breakfast” for dinner idea. This makes an extra 2 cups of tomato and pepper sauce; great tossed with pasta for a quick and easy dinner.

You can find the Neptune Shakshouka Seasoning Mix in the Food Channel Store.

To prevent broken yolks, carefully break each egg into a bowl and then slide it into the well on the tomato sauce.


  • 1 14-ounce prepared pizza dough ball, thawed
  • 6 tablespoons Neptune Shakshouka Seasoning Mix
  • 4 tablespoons oil
  • 3 tricolor bell peppers, sliced into strips
  • 1 28-ounce can diced tomatoes, with juice
  • 4 tablespoons Feta cheese, crumbled
  • 4-6 small eggs


  • 1 Pre-heat oven to 450° F.
  • 2 Divide dough ball into 4 pieces; roll or hand stretch each into a 7-inch crust.
  • 3 Sprinkle one side of each pizza crust lightly with cornmeal and arrange, cornmeal side down, on baking sheets.
  • 4 In medium sauté pan over medium heat, add oil and peppers. Cook until tender, about 3-4 minutes.
  • 5 Add tomatoes and Shakshouka seasoning mix and cook over medium heat for about 20 minutes or until reduced to a thick consistency.
  • 6 Spread ½ cup sauce evenly over each pizza
  • 7 Using a spoon, make a small well in the sauce and pour one egg into each well
  • 8 Sprinkle with 1 tablespoon Feta cheese.
  • 9 Repeat with remaining crusts.
  • 10 Bake 15 minutes or until crust is golden. If egg whites are not cooked, cover pizza and let sit an additional 3 to 5 minutes, or until desired doneness.
  • 11 Cut each pizza into slices and serve immediately.


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