Pizza Eggs are a quick, cozy twist on breakfast that tastes like pizza in one skillet. This warm dish fills the kitchen with the bright smell of tomato sauce and melting cheese while keeping hands-free cooking simple. If you want a family-friendly meal that works for breakfast, lunch, or a late snack, this recipe answers that need. For another take on pizza-flavored eggs, see our simple guide to a similar recipe here: a classic pizza eggs recipe.
Why Make This Recipe
- Quick & Easy: Ready in about 15 minutes from start to finish.
- Family Favorite: Kids and grown-ups love the cheesy, saucy flavor.
- Budget-Friendly: Uses pantry staples and a few eggs for big taste.
- One-Pan Clean-Up: Fewer dishes, more time eating together.
This recipe stands out because it marries the comfort of pizza with the simplicity of eggs. The warm tomato aroma and gooey cheese give a homey, satisfying feel that brings back simple, cozy meals at the table.
Ingredients
For the base:
- 1 tablespoon olive oil
- 3/4 cup pizza or marinara sauce (store-bought or homemade)
- 1 small onion, finely chopped (optional)
For the eggs and cheese:
- 4 large eggs (room temperature helps them cook evenly)
- 3/4 to 1 cup shredded mozzarella cheese
Toppings and seasonings:
- 8–12 slices pepperoni or 1/2 cup diced bell pepper or mushrooms (choose one or mix)
- 1/2 teaspoon dried Italian seasoning or oregano
- Salt and black pepper, to taste
- Fresh basil or chopped parsley for garnish (optional)
Helpful notes:
- Use unsalted butter or olive oil for the pan.
- If using frozen toppings, thaw and drain excess moisture first.
How to Make Pizza Eggs
- Prep: Gather ingredients and heat a 10-inch oven-safe skillet over medium heat. If you prefer, preheat your oven to 400°F (200°C) for a baked finish.
- Tip: Room-temperature eggs cook more evenly than cold eggs.
- Sauté aromatics: Add olive oil, then cook the chopped onion for 2–3 minutes until soft and sweet. Stir often.
- Why it matters: Soft onions add depth and a warm scent to the sauce.
- Warm the sauce: Pour in the pizza or marinara sauce and stir for 1–2 minutes until it simmers and gives off a fresh tomato smell. Season with Italian seasoning, salt, and pepper.
- Mini-tip: Letting the sauce bubble a bit concentrates the flavor.
- Make wells: Use the back of a spoon to make four small wells in the sauce. Crack one egg into each well without breaking the yolk.
- Why: The wells keep the eggs from sliding and help them cook evenly.
- Add toppings: Scatter pepperoni or vegetables around the eggs, then sprinkle shredded mozzarella over the top.
- Tip: A little extra cheese around the edges gives a golden, bubbly finish.
- Cook gently: Cover the skillet with a lid and cook over low heat for 6–8 minutes for set whites and runny yolks. For firmer yolks or a browned top, slide the skillet into the preheated oven or under a broiler for 1–2 minutes.
- Why: Gentle heat prevents rubbery whites and keeps yolks creamy.
- Rest and garnish: Remove from heat, let sit 1 minute, then sprinkle fresh basil or parsley. Serve hot.
- Mini-tip: If you want crisp edges, tilt the pan and spoon hot sauce over the egg whites before serving.
For another method and slight variation on timing, check this helpful guide while you cook: another pizza eggs technique.
How to Serve Pizza Eggs
- Serve with toasted bread or crusty sourdough to mop up runny yolks and sauce; the contrast of warm sauce and crisp toast is lovely.
- Spoon over cooked polenta or creamy mashed potatoes for a hearty, cozy meal.
- Garnish with fresh basil, a drizzle of olive oil, and a pinch of red pepper flakes for color and a mild kick.
How to Store Pizza Eggs
- Fridge: Cool to room temperature, then store in an airtight container for up to 2 days. Keep sauce and eggs together for best flavor.
- Freezer: Not recommended for whole assembled eggs (yolk texture changes). Instead freeze extra sauce separately in a freezer-safe container for up to 3 months.
- Reheat: Warm gently in a skillet over low heat until heated through, or use a microwave in 20–30 second bursts to avoid overcooking the yolk.
Tips to Make Pizza Eggs
- Use room-temp eggs for even cooking.
- Keep heat low when covering to avoid rubbery whites.
- Add cheese at the end to keep it melty and not greasy.
- If you like a crisp edge, finish under a broiler for 30–90 seconds—watch closely.
- Taste the sauce before adding eggs; a little sugar can balance very acidic marinara.
Variation
- Vegetarian: Skip the pepperoni and add roasted peppers, spinach, or mushrooms.
- Low-carb / Keto: Use full-fat cheese and extra pepperoni or sausage; serve over cauliflower mash instead of bread.
FAQs
Can I use egg whites only?
Yes. You can use egg whites, but they set firmer and lose the creamy yolk texture. Add a splash of milk to keep them tender.
Can I make this in the oven for a crowd?
Yes. Spread sauce in a larger baking dish, crack eggs spaced apart, top with cheese, and bake at 375°F (190°C) for about 12–15 minutes until whites set.
What cheese works best if I don’t have mozzarella?
Provolone or mild cheddar both melt well and give a tasty finish. Use a blend if you like a sharper flavor.
Conclusion
This Pizza Eggs recipe is a warm, simple dish that brings pizza comfort to any mealtime. It fills the kitchen with tomato and melted-cheese aromas and gives you a cozy bite of runny yolk and bubbly cheese in every forkful. If you want a low-carb twist, check out this tasty Keto Pizza Eggs guide. For another take on pizza-flavored eggs with different toppings and techniques, see this helpful write-up: Pizza Eggs – Encharted Cook.
Please leave a comment, give a star rating, and share this on Pinterest or Facebook if you enjoyed it. What twist did you try? Let us know below!
Print
Pizza Eggs
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Pizza Eggs are a quick, cozy twist on breakfast that tastes like pizza in one skillet. This warm dish fills the kitchen with the bright smell of tomato sauce and melting cheese.
Ingredients
- 1 tablespoon olive oil
- 3/4 cup pizza or marinara sauce
- 1 small onion, finely chopped (optional)
- 4 large eggs
- 3/4 to 1 cup shredded mozzarella cheese
- 8–12 slices pepperoni or 1/2 cup diced bell pepper or mushrooms
- 1/2 teaspoon dried Italian seasoning or oregano
- Salt and black pepper, to taste
- Fresh basil or chopped parsley for garnish (optional)
Instructions
- Gather ingredients and heat a 10-inch oven-safe skillet over medium heat.
- Add olive oil, then cook the chopped onion for 2–3 minutes until soft.
- Pour in the pizza sauce and stir for 1–2 minutes until it simmers. Season with Italian seasoning, salt, and pepper.
- Make four small wells in the sauce and crack an egg into each well.
- Scatter pepperoni or vegetables around the eggs, then sprinkle mozzarella over the top.
- Cover and cook over low heat for 6–8 minutes until whites are set and yolks are runny.
- If needed, broil for 1–2 minutes for firmer yolks or a browned top.
- Remove from heat, let sit for 1 minute, then garnish with basil or parsley.
Notes
Use unsalted butter or olive oil for the pan. If using frozen toppings, thaw and drain excess moisture first. A little sugar can balance very acidic marinara.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg