Ingredients (2 people)
  • Cloves of Garlic, Chopped: 2
  • Cumin: 1 teaspoon
  • Extra Virgin Olive Oil: 2 Tablespoons, plus more for drizzling
  • Feta, crumbled: 5 ounces
  • Fresh Parsley, roughly chopped: To garnish
  • Large Eggs, room temperature: 6
  • Medium Onion, Chopped: 1
  • No Knead Pizza Dough: 1 batch
  • Paprika: 1 teaspoon
  • Red Pepper Flakes: 1 pinch
  • Salt & Pepper: to taste


  • preheat oven to 450 degrees. place pizza stone in oven (if using) & line two trays with parchment paper.

  • in a saucepan over medium heat add the olive oil, onion & garlic. cook until softened, about 15 minutes.

  • stir in chopped tomatoes, salt, pepper, cumin, paprika & red pepper flakes. simmer until sauce begins to thicken slightly, about 10 minutes. remove from heat & set aside while you roll out the dough.

  • evenly divide dough into two. on a lightly floured surface, shape each piece into a 12-inch circle. transfer to parchment paper.

  • brush dough with olive oil & evenly divide the sauce between the two. one at a time slide each pizza onto the pizza stone & bake for 5 minutes.

  • remove from oven & create 3 wells in the sauce. crack 3 eggs onto each pizza & sprinkle with feta.

  • transfer back to the pizza stone & bake for an additional 10 minutes, until crust is golden brown & egg whites are cooked throughout.

  • garnish with parsley and serve

and get your
#chef moment?