Ever since I learned how to make the Israeli dish – Shakshuka, I felt inspired to make a Pizza version of it.

We’ve seen eggs on a pizza crust for brunch, so why not eggs on just veggies and marinara sauce?

This dish is loaded with veggies… peppers, onions, mushrooms, jalapeno, spinach and olives. Feel free to add any other veggies you like… artichokes and kale would be wonderful additions to this dish.

I topped this dish with a good marinara sauce, but you can always make your own.

Crack the eggs over the sauce, and then steam them until they are set. Top your pizza skillet eggs with mozzarella cheese and olives.

You can skip the bread completely and go for a low-carb / gluten-free option, but sometimes you gotta live a little and eat the carbs and gluten (or gluten-free bread for those with allergies).

A satisfying brunch where you can simultaneously enjoy the flavors of both pizza and eggs. Enjoy!

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5 from 1 vote

Veggie Pizza Skillet Eggs (high protein, low carb, gluten free)

A satisfying brunch dish where you can enjoy the flavors of both eggs and pizza at once. Eggs are a very good source of Vitamin B2, and are a good source Protein and Vitamin D, although the yolks do contain a lot of cholesterol, the yolk also contains tons of nutrients that are good for you. Mushrooms are a very good source of Vitamin B6 and Protein. Spinach is loaded with tons of nutrients. It is rich in Vitamins A, C, and K, and is an excellent source of Iron and Folic Acid. Spinach also contains small amounts of Omega 3 fatty acids. Mozzarella Cheese is an excellent source of Calcium and Protein, however should be eaten in moderation due to its high saturated fat content. Basil is a good source of Folate, Iron and Vitamins A and C. Rao's Marinara Sauce is a good source of Vitamin C.

Course Brunch, Eggs

Cuisine Italian Inspired

Prep Time 7 minutes

Cook Time 23 minutes

Total Time 30 minutes

Servings 3 servings

Author Nisha @ honeywhatscooking

Ingredients

for veggie pizza skillet eggs
Extra Virgin Olive Oil - 1 tbsp
Organic Shitake Mushrooms - 7 buttons sliced
Onion - 1 small sliced
Green Bell Pepper - 1/2 medium sliced
Jalapeno - 1/2 a pepper deseeded & sliced
Italian Seasoning - 1 tsp
Garlic Powder - 1/2 tsp
Salt - just a pinch not too much since olives, cheese, & marinara sauce are salty
Black Pepper - 1/4 tsp
Organic Fresh Spinach Leaves - 2 cups
Rao's Marinara Sauce - 2 cups
Organic Eggs - 4 you can add up to 6
Kalamata Olives - about 10 sliced
Mozzarella Cheese - small chunks spread all over
garnish
Oregano - 1/2 tsp rub and sprinkle for garnish
Red Crushed Pepper - to taste

Instructions

Slice & chop up the onion, peppers, jalapeno, and mushrooms.
This is what you should have.
Heat up a cast-iron skillet on medium heat, once hot add oil. Add the mushrooms and cook them for about 5 minutes until slightly brown.
Add the peppers, onions, jalapeno, Italian seasoning, garlic powder, salt and black pepper. Cook for about 3 minutes until the onions and peppers are translucent.
Add the fresh spinach leaves.
The spinach will wilt down in about a minute.
Add the sauce at this time. Stir.
Cover with a lid and allow the sauce to heat up for about 5 minutes.
Now make 4 wells.
Crack an egg in each well. You can use up to 6 eggs, I used 4.
Cover with a lid and the steam will cook the eggs. I cooked mine for about 7 minutes since I don't like runny eggs. For runny eggs, cook for 5 minutes.
In the meantime, slice the olives and get your mozzarella cheese ready.
Eggs are done. Top with olives and cheese.
Cover with a lid for a 1-2 minutes until cheese is set.
Done. Garnish with crushed pepper flakes and oregano (rub between your fingers).
Serve with bread, pita bread, or alone for a low-carb & gluten-free option.

Notes

* For the Marinara Sauce - I used Rao's Homemade Marinara Sauce, feel free to use a sauce you love, or you can make it from scratch.
** For the Eggs - you can use up to 6 eggs for this dish. You can also use egg whites if you prefer a dish that is less fattening.

Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!

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Name: Veggie Pizza Skillet Eggs (high protein, low carb, gluten free)
Prep time: 7 min
Cook time: 23 min
Total time: 30 min
Ingredients: for veggie pizza skillet eggs; Extra Virgin Olive Oil - 1 tbsp; Organic Shitake Mushrooms - 7 buttons (sliced); Onion - 1 small (sliced); Green Bell Pepper - 1/2 medium (sliced); Jalapeno - 1/2 a pepper (deseeded & sliced); Italian Seasoning - 1 tsp; Garlic Powder - 1/2 tsp; Salt - just a pinch (not too much since olives, cheese, & marinara sauce are salty); Black Pepper - 1/4 tsp; Organic Fresh Spinach Leaves - 2 cups; Rao's Marinara Sauce - 2 cups; Organic Eggs - 4 (you can add up to 6); Kalamata Olives - about 10 (sliced); Mozzarella Cheese - small chunks spread all over; garnish; Oregano - 1/2 tsp (rub and sprinkle for garnish); Red Crushed Pepper - to taste

Pizza and eggs for brunch – is this weird? What toppings do you like on your pizza?

Comments

John/Kitchen Riffs says
April 12, 2017 at 2:13 pm
Great dish! I used to make something similar, ages ago, but have forgotten all about that dish. This looks better than the one I remember — need to try this. Thanks!
- honeywhatscooking says
  April 14, 2017 at 5:28 am
  Thanks John. Yeah I wanted an Italian Pizza dish for brunch and I thought of this. Thank you!
Sheetal says
April 13, 2017 at 1:26 pm
I tried for dinner last night with some minor modifications and it was sooooo good! The best part is there’s no prep required and its very easy to put together.
- honeywhatscooking says
  April 14, 2017 at 5:08 am
  Thanks so much! So glad it worked out for you. Which sauce did you use? Yeah, it’s pretty easy, literally chop and drop. I love eggs for dinner! 🙂
  - Sheetal says
    April 15, 2017 at 12:32 pm
    I used Rao’s Pizza Sauce as that’s what I had at home, so good!
    - honeywhatscooking says
      April 17, 2017 at 12:38 am
      Awww… Sheetal, thanks so much for sharing.. made my day! So happy to hear it worked out for you! xoxo
Salma says
April 13, 2017 at 6:26 pm
Looks so delicious!
- honeywhatscooking says
  April 14, 2017 at 5:07 am
  Thanks Salma. Hope you try! 🙂
Vyomika says
December 7, 2019 at 8:31 pm
Tried this one. Tasted really good and easy to make!! Thank you Nisha ?
- honeywhatscooking says
  December 8, 2019 at 4:14 am
  You’re so welcome. Thank you for sharing!
Swathi C.H says
March 21, 2020 at 6:56 pm

Tried it yesterday as I had marinara and this doesn’t require any prep, its quick and easy.
It was absolutely yum!!
??
My husband – “love it!, too good and it tastes just like pizza, It’s light and filling , awesome”
Thank you so much for sharing your recipe ?

Veggie Pizza Skillet Eggs (high protein, low carb, gluten free)