Charred Pepper Breakfast Pizzas with Feta
Naan rounds turn into crisp breakfast pizzas with charred peppers, feta, herbs, and a sunny egg.
Prep: 10 · Cook: 17 · Total: 27 · Serves: 2 · Difficulty: Easy · Rating: 4.8/5 (132 reviews)
INSPIRED BY
An original breakfast inspired by blistered peppers, crisp flatbread, feta, and the pleasure of a runny breakfast egg.
Story
Casey thinks breakfast gets better when it borrows the shape of pizza night. The peppers bring sweetness and char, the feta brings a salty crumble, and the soft egg ties the whole thing together. Naan keeps the shortcut honest and the crust crisp. Slice these at the table while the yolks are still glossy.
By Casey
Ingredients
- 2 small naan rounds
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 2 large eggs
- 1/3 cup crumbled feta
- 2 tbsp chopped parsley
- 1 tbsp lemon juice
- 1/2 tsp chili flakes
- Kosher salt
- Black pepper
Instructions
- Heat the oven to 450 F and place the naan rounds on a baking sheet.
- Heat the olive oil in a skillet over medium-high heat and cook the peppers with cumin, salt, and pepper for 5 minutes until charred at the edges.
- Brush the naan lightly with the pepper oil from the skillet and bake for 5 minutes until the bottoms are crisp.
- Make two wells in the peppers, crack in the eggs, cover, and cook for 3 to 4 minutes until the whites set and the yolks stay soft.
- Divide the peppers and eggs over the hot naan rounds, then scatter with feta and chili flakes.
- Finish with parsley and lemon juice, slice into wedges, and serve immediately.
Chef Tips
- Use naan with a thin center so it crisps before the toppings cool.
- Keep the egg yolks soft for a natural sauce over the feta.
- A cast-iron skillet gives the peppers the best char.
- Add sliced olives if you want a saltier Mediterranean finish.
Cook's Notes
- Char the peppers until their edges are dark and sweet.
- Keep the naan in a single layer so the bottoms crisp.
- Cover the skillet briefly to set the egg whites.
- Add lemon after cooking to keep the flavor bright.