This recipe began as a weeknight experiment: I wanted the comfort of pizza but needed something faster, lighter and high in protein for a busy morning. Pizza Eggs deliver exactly that — three eggs cooked on a crisped cheese base, topped with a spoonful of bright tomato passata, a few slices of spicy salami and a final scattering of extra cheese and mixed herbs. It’s become my go-to when I want pizza flavours without the carbs, and the family loved it from the first forkful.

I discovered this combination one rushed Saturday when the oven was occupied and I only had eggs, a partial bag of reduced-fat cheese and a little tub of passata. The eggs set on a shimmering carpet of melted cheese, the edges turning golden and lacy, while the passata brightened the top and the salami added satisfying savory notes. Texture is the magic here — crisp cheese base, tender set eggs, melty cheese topping — and the whole dish comes together in about 12 minutes, which feels almost indulgent for how full and comfortingly familiar it tastes.

Ingredients

• Eggs (3): Use fresh large eggs for the best structure and bright yellow yolks. Fresh eggs hold together better when you pour them over the melted cheese — buy a reputable brand or local eggs if possible for extra flavor.
• Reduced-fat cheese (2 oz / about 1/4 cup grated): I use a reduced-fat mozzarella or a low-fat cheddar shredded finely so it melts and crisps quickly. Pre-shredded is fine, but shred from a block for better melting if you have time.
• Passata (1 tbsp): A smooth tomato purée adds acidity and tomato flavour without extra moisture that would make the eggs soggy. Look for a simple passata with no added sugar.
• Salami (about 3/4 oz / 20 g): Thin-sliced salami provides a salty, herbaceous bite. Use pepperoni or turkey salami if you prefer leaner options; I prefer a slightly spicy salami for contrast.
• Mixed herbs: Dried oregano or a mixed Italian herb blend sprinkled on top at the end brightens the dish. Fresh basil also works beautifully if you have it on hand.

Instructions

Melt cheese base: Heat a non-stick frying pan over medium heat. Sprinkle half of the grated cheese in an even layer across the pan. Allow it to melt until it becomes glossy and the edges begin to turn golden and slightly lacy — this usually takes 2–3 minutes. Watch closely so the cheese crisps but does not burn. This creates the crunchy foundation that supports the eggs. Whisk eggs: While the cheese is melting, crack the three eggs into a bowl and whisk until smooth and pale yellow. Season lightly with salt and pepper if desired. Whisking incorporates air and yields a tender texture; overly vigorous whisking isn’t necessary, just break the yolks and blend whites and yolks evenly. Cook eggs: Pour the whisked eggs over the melted cheese in the pan, tilting the pan so the eggs spread evenly. Reduce heat to medium-low and cover with a lid. Let the eggs cook until the bottom is set and has a delicate golden color at the edges — about 2–3 minutes. The cover traps steam and helps the top set without direct flipping. Flip carefully: Using a thin spatula, gently loosen the set egg-cheese base from the pan edges, then flip it over in one smooth motion. If you’re nervous about a single flip, slide the set eggs onto a plate, invert the pan over the plate, then slide the eggs back into the pan cooked-side up. Add toppings and finish: Immediately spread the tablespoon of passata across the cooked side, arrange the salami slices, and sprinkle the remaining cheese on top. Cover the pan again for 1–2 minutes so the top cheese melts and the salami warms through. Remove from heat once the cheese is melted and the toppings are hot. Serve: Slide the finished Pizza Eggs onto a plate, sprinkle with mixed herbs and serve hot. The contrast of the crisped cheese base and melty top is best enjoyed immediately.

Storage Tips

Allow the plate to cool slightly before transferring leftovers to an airtight container. Refrigerate for up to 48 hours. Reheat in a skillet over low heat with a lid for 2–3 minutes so the base regains some crispness; avoid microwaving if you want to preserve texture. If you plan to meal prep, keep toppings separate and finish the eggs in the pan just before serving — this preserves both texture and flavor.

Ingredient Substitutions

For a vegetarian version, replace salami with roasted mushrooms or thinly sliced roasted red peppers. Swap reduced-fat cheese for a full-fat mozzarella or a parmesan for a nuttier flavor — keep in mind melting times will change slightly. If you’re dairy-free, try a plant-based shredded cheese alternative that melts well, or skip the top cheese and finish with a sprinkle of nutritional yeast and fresh herbs.

Serving Suggestions

Serve Pizza Eggs with a simple green salad dressed in lemon and olive oil for a light lunch, or pair with roasted cherry tomatoes and avocado slices for a heartier plate. Garnish with fresh basil or a pinch of chili flakes for heat. For brunch company, offer toasted low-carb bread or grainy sourdough on the side so guests can enjoy the melted cheese and tomato like a mini open-faced pizza.

Cultural Background

This dish is a playful fusion of Italian-American flavors and classic skillet egg techniques. It draws on the universal love of pizza toppings while using eggs as a canvas — an approach similar to frittatas and shakshuka in its concept, but simpler and faster. While not a traditional recipe, it celebrates the spirit of improvisation found in home kitchens across cultures.

Seasonal Adaptations

In summer, replace passata with a spoonful of fresh cherry tomato concasse and add torn basil leaves at the end. In winter, swap salami for thin slices of roasted fennel or pancetta and finish with a scattering of parsley. For a festive twist, add roasted red peppers and mozzarella in December for a colorful, comforting plate.

Meal Prep Tips

Pre-portion grated cheese and slice salami into small stacks in advance; store each topping in small airtight containers in the fridge. Whisking eggs into a jar the night before saves a minute in the morning — keep the jar chilled and cook within 24 hours for best texture. Assemble and cook fresh to keep the cheese crispy and the eggs tender.

This simple, satisfying mashup proves you don’t need long to eat well and creatively. Try it with different cheeses and toppings to make it your own; it’s one of those quick dishes that rewards small adjustments and becomes more personal each time you make it.