Pizza Eggs are a fun, flavourful way to enjoy all the savoury goodness of pizza in a light, protein-rich dish. I love how quickly this comes together and how easily I can customise it depending on what I have on hand.
Why You’ll Love This Recipe
I love this recipe because it’s quick, comforting, and packed with flavour. I can make it in minutes, adjust the toppings however I like, and enjoy a satisfying meal without the heaviness of traditional pizza dough. It’s also perfect for breakfast, lunch, or a speedy dinner when I want something warm and cheesy.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 eggs
60 g cheese, grated (any type you prefer)
1 tablespoon passata (or tomato sauce/purée)
20 g salami slices (optional)
Mixed herbs (such as oregano, basil, Italian seasoning)
Directions
Heat a non-stick frying pan over medium heat. Sprinkle half of the grated cheese evenly into the pan and let it melt and lightly crisp.
Whisk the eggs in a bowl until smooth.
Pour the whisked eggs over the melted cheese. Cover with a lid and cook until the bottom is set.
Gently flip the egg-and-cheese base using a spatula.
Spread the passata on top, add the salami slices if using, and sprinkle with the remaining cheese. Cover again and cook until the cheese melts.
Remove from the pan and sprinkle mixed herbs over the top before serving.
Servings And Timing
Serves: 1
Prep time: 2 minutes
Cook time: 10 minutes
Total time: 12 minutes
Variations
Make it vegetarian by skipping the salami and adding vegetables like mushrooms, peppers, olives, or spinach.
Use dairy-free cheese if I want a lactose-free version.
Add spice with chili flakes, garlic powder, or paprika.
Try a Mediterranean twist with olives and feta cheese.
Fold it in half after melting the cheese for a pizza-omelette style version.
Storage/Reheating
I prefer eating Pizza Eggs fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 24 hours. When reheating, I warm them in a pan over low heat or microwave for 30–60 seconds, being careful not to overcook the eggs.
FAQs
Can I use tomato purée instead of passata?
Yes, tomato purée or even a mild pizza sauce works perfectly.
Can I make this without salami?
Yes, I often skip the salami and use vegetables or just cheese and herbs.
How do I keep the eggs from sticking when flipping?
Using a good non-stick pan and allowing the base to cook fully before flipping helps prevent sticking.
How do I scale this recipe for more people?
I use 3 eggs per serving and increase all other ingredients proportionally.
Is this dish low-carb?
Yes, this recipe is naturally low in carbohydrates and high in protein, making it great for low-carb eating.
Conclusion
Pizza Eggs combine the comfort of eggs with the flavours of pizza in a quick, versatile dish I can make any time of day. I love how customisable it is and how little effort it requires while still delivering big flavour. It’s become one of my go-to recipes whenever I want something satisfying and simple.
