“eggs in pipérade” pizza with crispy prosciutto
Pizza
Italian cuisine
“Eggs in Pipérade” is a breakfast classic from Basque country—a smoky tomato and red pepper sauce baked together in the oven with sunny side-up eggs. For me, brunch is not a complete meal without some form of melted cheese, and toast with which to eat it. This recipe combines all of my favorite breakfast ingredients—eggs, bacon, cheese, and crusty bread—and transforms them into a brunch version of my favorite dish: pizza. The hot paprika in the pipérade adds another flavor twist to classic pizza sauce, and lightly pan-frying the prosciutto creates a new type of upscale, elegant breakfast meat. Most importantly, baking the eggs in the tomato mixture allows the yoke to remain runny, while the whites set right into the sauce, much like they would atop a round brick-oven pizza in Italy.
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