Calories
770 kcal
Protein
48 g
Fat
57 g
Carbohydrates
17 g
Heat 2 tablespoons olive oil in a 12” skillet over medium high heat. Sauté the peppers and onion, stirring occasionally, until soft, about 8 minutes. Add garlic, and sauté for 2 minutes longer. Add cumin, paprika and tomato paste, stir until incorporated, 2 cans of Muir Glen Organic Diced Tomatoes, and their liquid, to the skillet. Reduce heat to medium, and simmer, stirring occasionally, until thickened, about 25-30 minutes. Season with salt and sugar.
Turn on the grill. On a lightly floured surface, roll out the pizza dough to ½ inch thick. Brush one side of the dough with 1 tablespoon of the remaining olive oil. Raise heat to high and oil the grill grate. Using a rolling pin, gently roll the dough side down onto the buttered side. Grill until light air spots and grill marks appear on the underside of the dough, about 3 minutes.
Using a large metal spatula, flip dough over onto a lightly floured cookie sheet, so that the grill marks are facing up. Spread the shaksuka tomato sauce over the grilled side of the pizza, leaving a 1-inch border. Sprinkle mozzarella evenly over the sauce. Create 4 (4-inch) wells in the cheese and sauce, you want the wells deep enough that the raw eggs don’t spill out of them, but not so deep that the eggs don’t cook evenly or quickly.
Carefully crack 1 egg into each of the wells. Season with salt and pepper.
Oil the grate with remaining oil and carefully slide the pizza back onto the grill. Close the grill and cook over medium heat until the underside of the crust is browned and the egg whites are firm, about 5 minutes. If the eggs are too runny for your liking, you can finish the pizza off in the oven at 350° until desired done. Transfer pizza to a cutting board and sprinkle with feta cheese and parsley.
Bon Appetit!
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