Breakfast Pizza

20160329_175838000_iOS20160329_180453000_iOS 20160328_121815341_iOS 20160328_125008876_iOS 20160328_125500343_iOS 20160328_131213200_iOS 20160328_131359204_iOSIs it really a pizza if there is no actual base? At least my wheat free Cauliflower Pizza has one. For this dish I am using some leftover butternut squash as the base for the topping.

We have been eating baked eggs for a while. It all started with Delia Smith’s Chilli Eggs which kind of blew my mind. Spicy Tomato Sauce with eggs baked on top….the possibilities were endless. The experimentation began. At the weekend, I was looking through a cook book I had bought for my mum called ‘Persiana’ by Sabrina Ghayour and found a recipe called Baked Eggs with Harissa, Feta and Coriander. This is not spicy hot but fragrant. It is actually a bit of a relief as our Chilli Eggs were becoming hotter and hotter.

Yesterday morning, we made this up. We didn’t have harissa or coriander, but we did have butternut squash! I had roasted the butternut squash a few days previously to make soup, but ended up using it in a Chinese leaf dinner, so there was not enough to make soup.


If you have read any of my previous posts you will see that I like to have food in Tupperware boxes ready to make a meal in a hurry. To cook the butternut squash, I cut it down the middle, scooped out the seeds, scored with a knife, salt, pepper and brushed with olive oil and roasted until soft. When cool, take out the flesh. Box it. Put it in the fridge. It then becomes available for salads and dips. For this recipe you will need 2 x 8 inch silicone flan tins.


Serves 2
  • 2 garlic cloves
  • 1 red onion
  • ½ tbsp. olive oil
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • ½ tsp chilli powder
  • 1 tin of chopped tomatoes
  • 2 fresh tomatoes
  • 6 free range eggs
  • ½ butternut squash
  • 60g feta cheese
  • bunch of coriander
  • salt and pepper

How to Make

  • Finely chop a red onion and the garlic cloves and sauté in a pan with the oil.
  • Add the spices and cook until soft.
  • If it starts to stick, add a splash of water.
  • Add the tin of tomatoes and finely chopped fresh tomatoes and cook down for 15-20 mins.
  • Add salt and pepper to taste.
  • Before you start, make sure the silicone trays are on a flat baking tray!
  • Place butternut squash flesh on the bottom of each tin.
  • Split the tomato sauce between the two tins.
  • Make three wells into which to pour the eggs.
  • Crack one egg at a time into a cup and then arrange it in the space.
  • Repeat until complete.
  • Sprinkle with feta and bake in the oven at 180° for 10-15 mins until the whites are solid.
  • You should keep an eye on this so you get it to the desired consistency. If you want it to look perfect, scrape round the outside, flip onto a plate. Place another plate on top of the upside down pizza and flip again so it is the right way up.
  • Garnish with something green. Coriander is best, but we just used some finely chopped spinach. I hope you enjoy it. Play around with it!

Nutritional Information

Serves 2
Kcals: 370
Total Fat: 24.4g
Saturated Fat: 8.3g
Total Carbs: 9.6g
Protein: 27.1g