Pizza egg is the ultimate hangover breakfast

Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: the tastiest pizza egg.

Eggs are amazing. You can do so many ridiculous things with them. Simple boiling or frying, using them for cakes and bakes, or making dishes like shakshuka. All great. But I have a knockout egg variant for you: egg ‘alla pizzaiola’.

INGREDIENTS
1 clove of garlic, sliced thinly
olive oil
salt
handful of cherry tomatoes, halved
3 plum tomatoes, chopped
fresh basil
150 grams of mozzarella, sliced thinly

Eggs, tomatoes, and mozzarella, combined into a deliciously soft, cheesy, fluffy whole. With just the right freshness from the tomatoes. Mmm.

I came across it on Bon Appetit, where the Italian Marianna Cerini talks about the dish her mother always makes for her when she comes home. And when she’s hungover. And when she doesn’t feel like cooking. And as a snack. And when there’s (almost) nothing left in the house. And when she has munchies at night. Anyway, you get it: this dish can be made anytime.

Here’s how to make the eggs ‘alla pizzaiola’:

1. Pour a generous splash of olive oil into a medium-sized frying pan and fry the garlic in it. Add a pinch of salt and fry until soft and lightly browned, about 3 to 4 minutes. Then add the tomatoes (you can also use canned peeled tomatoes if you don’t have fresh tomatoes). Let them cook for about 5 minutes, until they break down and become jam-like. Optionally, you can also tear in some basil leaves.
2. Lower the heat, make four wells in the tomato mixture and crack an egg into each. Then distribute the mozzarella slices around the eggs. Don’t be too stingy with the cheese: that creaminess makes this dish so great.
3. Sprinkle some salt and pepper over it and cover the pan with a lid. This will melt the mozzarella faster and give you those perfect egg yolks: lightly runny and soft. The whole should wobble a bit, with the mozzarella pieces floating on the surface, like thick clouds.
4. Remove the pan from the heat, place it on the table and eat straight from it. Oh, and a small but important detail: make sure you have some bread with it. This is a meal that begs to be eaten with a crispy piece of sourdough bread.

Variate
Just like with pizza, you can totally pimp your eggs alla pizzaiola to your liking. A bit of parma ham, olives, parsley, oregano or red pepper: anything goes, it’s your party. Tip: sprinkle some Parmesan cheese on top for ultimate cheesiness.

You can also go wild with the eggs: scrambled, poached or as a frittata, it’s all possible. This is the type of dish that doesn’t require complicated techniques, it’s as simple as it sounds and that’s exactly what makes it such ultimate comfort food.

Source: Bon Appetit | Text: FavorFlav | Image: Jenn Kosar on Unsplash