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Shakshouka Pizza


  • 1 14-ounce prepared pizza dough ball, thawed
  • 6 tablespoons Neptune Shakshouka Seasoning Mix
  • 4 tablespoons oil
  • 3 tricolor bell peppers, sliced into strips
  • 1 28-ounce can diced tomatoes, with juice
  • 4 tablespoons Feta cheese, crumbled
  • 4-6 small eggs

Prep Time:

20 minutes

Cook Time:

10 minutes



There are many variations of shakshouka. We modified this traditional breakfast recipe by layering it over a rustic pizza dough for a delicious brunch or “breakfast” for dinner idea. This makes an extra 2 cups of tomato and pepper sauce; great tossed with pasta for a quick and easy dinner.

You can find the Neptune Shakshouka Seasoning Mix in the Food Channel Store.

Foodie Byte: To prevent broken yolks, carefully break each egg into a bowl and then slide it into the well on the tomato sauce.


  1. Pre-heat oven to 450° F.
  2. Divide dough ball into 4 pieces; roll or hand stretch each into a 7-inch crust.
  3. Sprinkle one side of each pizza crust lightly with cornmeal and arrange, cornmeal side down, on baking sheets.
  4. In medium sauté pan over medium heat, add oil and peppers. Cook until tender, about 3-4 minutes.
  5. Add tomatoes and Shakshouka seasoning mix and cook over medium heat for about 20 minutes or until reduced to a thick consistency.
  6. Spread ½ cup sauce evenly over each pizza
  7. Using a spoon, make a small well in the sauce and pour one egg into each well
  8. Sprinkle with 1 tablespoon Feta cheese.
  9. Repeat with remaining crusts.
  10. Bake 15 minutes or until crust is golden. If egg whites are not cooked, cover pizza and let sit an additional 3 to 5 minutes, or until desired doneness.
  11. Cut each pizza into slices and serve immediately.