Breakfast · ALWAYS FREE
Tomato and egg breakfast pizza
A homemade yeast crust topped with tomato, cheddar and four fully set eggs.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Stir yeast and sugar into the warm water, about 100–110°F (38–43°C), and leave for 10–15 minutes until foamy. Mix with flour, salt and 10 g oil. Knead for 8 minutes until smooth. Cover and let rise for about 90 minutes until puffy and approximately doubled; allow longer in a cool room.
- Use the remaining 5 g oil to grease a 12-inch metal pizza pan and your hands. Press dough into the pan without adding flour. If it springs back, rest for 10 minutes and continue. Cover and rest for a further 15 minutes while heating the oven to 425°F (220°C).
- Arrange tomato slices and all collected juice over the crust, leaving a small rim. Add cheese and scallions, arranging four shallow nests. Bake for 8 minutes. Carefully crack one egg into each nest and sprinkle with pepper. Return to the oven for 12–18 minutes until the crust is cooked and browned, whites and yolks are fully set, and egg centers reach 160°F (71°C). Shield a darkening rim loosely with foil if needed.
- Rest for 5 minutes, cut into quarters with one egg each and serve. Total time allows a normal warm-room rise; colder dough may need longer. Refrigerate leftovers within 2 hours, use within 3–4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 430 kcal
- Protein
- 18.2 g
- Total carbohydrate
- 52.5 g
- Total fat
- 16 g
- Total sugars
- 2.9 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All flour, tomato juices, cheese and oil are counted. Use vegetarian-rennet cheddar. Contains wheat, milk and egg; brand composition and egg size affect estimates.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Tomato and egg breakfast pizza: all-purpose flour (wheat); warm water; active dry yeast; olive oil; salt; granulated sugar; raw tomatoes; cheddar made with vegetarian rennet; whole eggs without shells (about 4 large eggs); scallions; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
