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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Another delicious find! :) The ingredient list wouldn't allow me to enter small pre-made pizza bases so I will write it here. You will need 4 for this recipe. Tomato passata is sieved tomatoes. Ingredients:
2 tablespoons tomato paste |
100 ml tomato passata |
salt and pepper |
20 cherry tomatoes, halved |
1 1/2 tablespoons olive oil |
12 slices pancetta (thick slices) or 12 slices bacon (thick slices) |
4 eggs |
rocket, to serve |
Directions:
1. Preheat oven to 200°C.
2. Combine tomato paste and passata, season with salt and pepper, then spread over the pizza bases.
3. Coat tomatoes in 1 tablespoon of oil.
4. Lay the pancetta and tomato on top, leaving a space in the middle for the egg, bake for 10 minutes.
5. Heat the remaining 1/2 tablespoon of oil in a non-stick fry pan.
6. When hot, crack in 4 eggs.
7. Cover and cook over low heat for 3 minutes until the white is just cooked and yolk is still runny.
8. Trim the whites using an egg ring and, using a fish slice, gently transfer to the top of each pizza.
9. Return pizzas to oven for 4 minutes or until tomato is squidgy, pancetta is crisp and eggs are just set.
10. Season and serve topped with rocket.
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