This morning I woke up with a dilemma: I am hungry, but with limited resources in the refrigerator. What’s a girl to do? That’s right, you guessed it – Operation Create a Meal in full boot! I scoped the fridge and found some pepperoni. Half of an onion, yep still good! Ok, I’m feeling a pizza theme coming on here. EGGS!! Got ‘em! A spare can of tomato paste in the cupboard, a small chunk of Parmesan cheese and Waalaah! The conception of Juevos a la Pizza was done. Now for the 9 minutes of development.

First, empty contents of tomato paste into small pot. Stir in small amount of water, olive oil, oregano, basil, sugar, and garlic salt. Exact measurements are not necessary, simply add too taste. Once flavor and texture meets your individual preference, place on back burner on low heat to keep it warm.

Now start heating up your pan on medium heat for the eggs. Place some olive oil (about 1 Tablespoon per 3 eggs) in the pan so that can also preheat because let’s face it – eggs always turn out better when they go directly onto a hot surface. For this dish, we’re going to use the basic technique of scrambling. Simply crack some eggs into a bowl and add in a small amount of skim milk and cajun seasoning for great texture and flavor. Stir it up until smoothly blended and then pour into the preheated pan and olive oil. Less is more when it comes to great scrambled eggs. Less scrambling = bigger chunks of eggs, hence avoiding that already-been-chewed texture that is oh so nastily awful. When you see the edges of the eggs begin to cook, use a spatula to gentle scramble the eggs. Long, linear strokes across the bottom of the pan work wonderfully. Just when the eggs are starting to lose their ooziness, add in some pepperoni and onion and gently fold into the eggs. At this point you may choose to add some additional oregano, basil and/or garlic salt into the eggs. Continue to cook approximately 2 minutes with frequent, gentle flips of the eggs and pepperoni. When possible, use the spatula to maneuver the creation so the pepperoni comes in direct contact with the pan – this allows for crispier pepperoni.

Once fully cooked, it’s time for the birth. Take out of the pan and plate it up. Add a dallup of your homemade pizza sauce and top if off with some grated parmesan cheese. Pick it up by the heels, give it a good smack on the bum and you’re ready to dine! Bon Appetite!

On a side note: The photos for this post were actually taken the weekend after the creation of Pizza Eggs. But hey, since everyone begs for them, I took the opportunity to try out Canadian bacon instead of pepperoni. Hawaiian Pizza Eggs anyone? You can try all your favorite pizza toppings in pizza eggs. There’s a Pizza Egg creation for everyone!