spicy breakfast pizza


i tried making cured egg yolks a few weeks ago. it’s a lengthy process; the yolks have to sit submerged in salt and sugar for four days, then once they’re firm and weird-smelling, they get rinsed off and baked for 2 hours. the end result has the appearance and texture of a dried apricot. they taste fairly good grated over salad or pasta, but since the taste is so concentrated, you can only use tiny amounts at a time. one cured egg yolk will last you 900 years.

if you’re craving eggs, save yourself some time and make this pizza! runny yolks > cured yolks. the umami flavor of the eggs perfectly balances the hotness of the peppers and it’s really, really tasty. feel free to add other veggies, use a store bought pizza crust, or leave off the goat cheese if you’re one of those people.

quick pizza dough

  • 1 cup + 2 tbsp flour, plus some more for the work surface
  • 1/2 tbsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 cup milk
  • 2 tbsp butter, room temperature


  • 1 tbsp olive oil
  • 1 cup shredded mozzarella
  • 1 oz crumbled goat cheese
  • one red chili pepper, thinly sliced
  • 1/4 poblano pepper, thinly sliced
  • 1/4 red onion, thinly sliced
  • 2 eggs
  • sriracha

for the dough, combine all ingredients in the bowl of a stand mixer fitted with a dough hook. mix until a smooth ball of dough has formed. remove to a sheet of parchment paper dusted with flour. roll the ball into a 1/4-inch thick round of dough. transfer the dough and the parchment to a baking sheet.

preheat the oven to 400º. using your fingers, coat the dough with olive oil, leaving a 1-inch edge oil-free. top with the cheeses, peppers, and onion. make two divots in the cheese and crack the eggs into them. bake for 12-15 minutes, or until the egg whites are opaque. the yolks should still be runny. before serving, drizzle with sriracha.

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