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Chorizo Pizza slice with gooey egg yolk.
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Chorizo Breakfast Pizza

Nothing better for breakfast than a chorizo pizza with an egg cooked on top.
Course Breakfast, Brunch
Cuisine tex-mex
Keyword chorizo, pizza, poblano, serrano
Budget Cheap
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 416kcal

Equipment

  • Pizza stone optional
  • Pizza Peel optional
  • Pizza pan
  • Skillet

Ingredients

  • Small pizza crust store-bought or homemade
  • 6 oz chorizo sausage
  • ½ large poblano pepper thinly sliced, membrane removed
  • 1 small serrano or jalapeño pepper thinly sliced, membrane and seeds removed
  • ¼ cup chunky salsa
  • 1 cups freshly grated mozzarella cheese
  • 3 eggs
  • Dry cotija cheese

Instructions

  • Preheat oven to 500 degree with a pizza stone on the middle rack if you have one.
  • Assemble your pizza on a piece of parchment paper so it will be easier to slide onto the stone. If you don't have a pizza stone, use a pizza or baking pan.
  • In a skillet cook the chorizo until browned. Pour off any excess fat and dry on paper towel if necessary.
  • In the same pan sauté the pepper rings until they just begin to soften. Remove from pan and set aside.
  • Spread salsa to within ½ inch of pizza crust edge. Top with mozzarella cheese.
  • Sprinkle the cooked chorizo in an even layer and top with the peppers. Add a little dry cojita cheese.
  • Bake pizza in a preheated 500 degree oven on a pizza stone, if possible. Cook until the cheese starts to melt and gets barely brown.
  • Crack 3 eggs even on pizza top and continue baking until the eggs yolks are just set. Garnish with torn cilantro leaves.

Nutrition

Serving: 2slices | Calories: 416kcal | Carbohydrates: 5g | Protein: 29g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 350mg | Sodium: 1927mg | Potassium: 287mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1458IU | Vitamin C: 41mg | Calcium: 350mg | Iron: 3mg