for this recipe Shakshuka Pizza
|1 package||Dr. Oetker Giuseppe Pizzeria Top & Bake|
|2 tbsp||olive oil|
|0.33 cup||red peppers , diced|
|0.25 cup||red onions , diced|
|garlic , thinly sliced|
|4 tbsp||red chili peppers , thinly sliced|
|0.75 cup||tomatoes , strained, diced|
|0.66 cup||feta cheese , finely crumbled|
|2 tbsp||chopped parsley|
Heat oil in large skillet set over medium-high heat; cook peppers and onion for 3 to 5 minutes or until starting to brown. Stir in garlic, chili peppers, cumin, paprika, salt and pepper. Cook for 3 to 5 minutes or until vegetables are tender-crisp. Stir in strained tomatoes; cook for 3 to 5 minutes or until excess liquid has evaporated. Remove from heat; set aside.
Place pizza crust on pizza pan or baking sheet. Evenly spread tomato mixture over crust.
Bake according to package directions for about 10 minutes or until crust starts to brown. Remove pizza from oven; using back of spoon, carefully make 4 small wells. Crack eggs into wells; sprinkle with feta. Bake for 8 to 10 minutes or until egg whites are set but yolks are still runny or until cooked as desired. Garnish with parsley before serving.
Substitute cilantro or mint for parsley if desired.
Crack eggs into small bowls or ramekins, then tip into wells for easy preparation.
For a less-spicy pizza, substitute a pinch of cayenne or chili pepper flakes for chili peppers if desired.
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