I woke up this morning with a craving for eggs. I saw the container of eggs in my refrigerator last night before going to bed. I was going to make myself some dinner but the urge to lay down was far too great. I fell asleep like a rock and woke up with an insatiable appetite. Well, maybe not completely insatiable. I knew I wanted eggs, but I also dreaded the possibility that I had no toast to pair with my precious eggs. As I rummaged through my refrigerator I found leftover pizza!! I remembered the concept of pizza eggs from one of my favorite shows, Weeds (a Showtime series). Unfortunately they never really explain what pizza eggs means, so I did a quick Google search and found several recipe variations. I settled on the following:
First, I put a slice of my leftover pizza in the oven at 350° to crisp it up before cutting it up into small 1″x1″ pieces.
As you might be able to tell from the above photo, my pizza is cheese-less and so is my variation on this recipe. I’ve been a lactard (definition: a member of the lactose intolerant community) since 2000 but have only been cutting lactose out of my diet since January 2012. I can tell you, though I do miss cheese, I have found some amazing alternatives to cheese, milk, yogurt, and other milk-related ingredients.
Back to the recipe! While my pizza was in the oven (probably ~5-10 minutes), I whisked together two eggs, oregano, and fennel & sea salt mix in a bowl.
When the pizza was ready, I let it cool slightly and cut the crust off and ate it as an appetizer. I cut the rest of the pizza into 1″x1″ squares. I combined the pizza and egg mixture and poured into a skillet over medium high heat.
The final product? Absolutely delicious. And no cheese necessary!! I ate about half of it with organic hummus which was a really great idea, if I do say so myself.