Naan provides a quick base for these individual breakfast pizzas. Pre-bake the bread briefly so the bottoms firm up, then add a thin layer of tomato and leave a clear space for each egg. The recipe serves four; bake two pans in succession if the oven is crowded.
Serves: 4
Prep: 12 minutes
Cook: 15 minutes
Ingredients
- 4 small naan breads
- 1 tablespoon olive oil
- 1/2 cup thick tomato sauce
- 1 teaspoon dried oregano
- 2 cups baby spinach, roughly chopped
- 1 cup shredded mozzarella
- 4 large eggs
- 1/4 teaspoon fine salt
- 2 tablespoons chopped basil
Method
- Heat the oven to 425°F and line a baking sheet with parchment. Brush each naan lightly with olive oil.
- Bake the naan for 3 minutes, just until the surface feels dry and warm.
- Stir the oregano into the tomato sauce. Spread a thin layer on each naan, leaving a small border.
- Divide the spinach and mozzarella over the breads. Make a shallow well in the center of each topping and crack an egg into it.
- Bake for 8 to 12 minutes, until the cheese is melted and the egg whites are fully set. Check early because naan thickness and oven differences affect the timing.
- Season with salt, scatter basil over the pizzas, and serve hot.
Variations
Use roasted red pepper strips instead of spinach, or replace mozzarella with crumbled feta. If you prefer firmer yolks, bake a few minutes longer and check again.
Storage and reheating
These are best served after baking. Refrigerate leftovers promptly in a covered container for up to 3 days and reheat in a 350°F oven until hot.
Use the early-morning breakfast prep guide and grocery list for a week of breakfasts to plan the ingredients. Add this brunch to the Lucru Home meal planner.
