Egg and Bacon Pizzas – a delicious recipe with tomato paste, tomato passata, salt, tomatoes, olive oil, pancetta. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 200C.
2
Combine tomato paste and passata, season with salt and pepper, then spread over the pizza bases.
3
Coat tomatoes in 1 tablespoon of oil.
4
Lay the pancetta and tomato on top, leaving a space in the middle for the egg, bake for 10 minutes.
5
Heat the remaining 1/2 tablespoon of oil in a non-stick fry pan.
6
When hot, crack in 4 eggs.
7
Cover and cook over low heat for 3 minutes until the white is just cooked and yolk is still runny.
8
Trim the whites using an egg ring and, using a fish slice, gently transfer to the top of each pizza.
9
Return pizzas to oven for 4 minutes or until tomato is squidgy, pancetta is crisp and eggs are just set.
10
Season and serve topped with rocket.
775
kcal
Calories
53
g
Fat
23
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons tomato paste, 100 ml tomato passata, salt and pepper, 20 cherry tomatoes, halved, and more.
Yes, Egg and Bacon Pizzas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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