Shakshuka Pizza

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  • Level: Easy
  • Total: 50 min
  • Active: 25 min
  • Yield: 2 to 4 servings
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2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon harissa powder, optional -- but you really should

1/2 teaspoon ground cumin

Small pinch sugar

Kosher salt and freshly ground black pepper

1 tablespoon tomato paste

One 14.5-ounce can diced tomatoes

1 pound pizza dough

All-purpose flour, for dusting

4 large eggs

4 ounces feta, crumbled

Extra-virgin olive oil, for drizzling

Handful chopped fresh parsley


  1. Put a pizza stone or upside-down sheet pan in the oven and preheat the oven to 475 degrees F.
  2. Heat the olive oil in a saute pan over medium heat and add the onion. Cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add the garlic, harissa powder if using, cumin, sugar, a good pinch of salt and a few turns of black pepper, and cook for 1 minute. Add the tomato paste and diced tomatoes and simmer, stirring occasionally, for 15 minutes.
  3. Flatten your pizza dough out either on a floured pizza peel or, if you're clumsy with a pizza peel like me, on a piece of parchment paper. Top the pizza with the tomato sauce, leaving a border around the edges. Create four wells on top of the pizza, then crack the eggs into them. Sprinkle with the feta, then carefully slide the pizza on the parchment onto your pizza stone or inverted sheet pan. Bake until the egg whites have set but the yolks are runny and the crust is lightly browned, 7 to 10 minutes.
  4. Drizzle with extra-virgin olive oil, then sprinkle with parsley and enjoy!
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