×
Donal Skehan
Huevos Rancheros Breakfast Pizza | DonalSkehan.com, Pizza for breakfast...Hell yeah!
  • breakfast

Huevos Rancheros Breakfast Pizza

March 29

Huevos Rancheros is one of my favourite breakfasts and although traditionally served with corn chips, baked on a pizza base adds a similar crunch from the crust and makes an interesting twist. I whack my oven up to highest temperature it will go and bake my pizza bases on a pizza stone which you can get from most kitchen shops.  Otherwise uses a metal baking sheet.

 

 

  • serves Serves 2
  • time 20 mins + proofing time

Method

  1. 1. In a large mixing bowl combine the yeast and flour and make a well in the centre. Mix the water with the sugar, salt and oil and whisk until combined. Pour this mixture into the centre of mixing bowl and using a wooden spoon or your hands mix together to form a rough dough.
  2. 2. Turn the dough out on a floured work surface and knead for 10 minutes or until the dough becomes smooth and elastic. Place back in the bowl and cover with cling film. Leave in a warm place to rise for 50 minutes or until it has doubled in size.
  3. 3. Place a pizza stone in the oven and preheat to 250˚C/425°F/Gas Mark 7. Punch down the risen down and divide into 4 small balls or 2 large ones depending how big you want your bases to be. Sprinkle the work surface with a little semolina and roll out each ball as thin as possible.
  4. 4. Bake each base for 4-5 minutes on the pizza stone and then transfer to a wire rack. Mix the passatta with the beans and spread each base with the mixture. Sprinkle over a little feta cheese and bake in the oven for a further 6-8 minutes. While the pizza is baking fry the eggs on a hot frying pan.
  5. 5. Serve the pizza's with the fried egg on top, a little sprinkle of feta, red onion, avocado and coriander and a good squeeze of lime juice. Season with sea salt and ground black pepper and serve straight away.

Ingredients

For the pizza dough:

250g strong white flour

175ml of lukewarm water

7g of fast action yeast

1 tbsp of olive oil

1 tsp of caster sugar

1 tsp of salt

3 tbsp of semolina

For the toppings:

6-8 tbsp of passatta

250g of cannellini beans

150g of feta cheese

1 small red onion, finely sliced

1 avocado, cut in slices

A good handful of coriander leaves

2 large free range eggs

Sea salt and ground black pepper

Juice of one lime

 

You'll Need

Mixing bowl

Pizza stone

 

If you liked this

You may also like

Tomato, Mozzaralla & Basil Pizza | DonalSkehan.com, The ultimate homemade pizza!
  • main-meals
  • →

Tomato, Mozzaralla & Basil Pizza

August 30

If you have never made your own pizza there is literally no comparison to the ones you get from a takeaway or even from a box! By making your own dough and tomato sauce you are guaranteed a far superior pizza only to be topped if you get a real Italian to make it for you!

 

 
Baked Eggs with Spinach and Ham | DonalSkehan.com, My coddled egg recipe with salty ham, iron-rich spinach and tangy goat's cheese.
  • breakfast
  • →

Baked Eggs with Spinach and Ham

September 22

This is my version of the classic oeufs en cocotte (literally translated as “eggs in pots”) with an Irish twist. It makes a wonderfully decadent weekend brunch!
Harissa Baked Eggs | DonalSkehan.com, Enjoy this healthy, comforting baked egg recipe for breakfast, brunch, lunch or dinner.
  • breakfast
  • →

Harissa Baked Eggs

January 12

Whether for brunch, lunch or dinner, these baked eggs are a speedy way to provide booming flavour and a dose of healthy comfort food. A basic tomato sauce is the hallmark of any good home cook and here it is put to good use to coddle eggs until their yolks are runny and unctuous. With an injection of dark heat from the harissa paste, for me this is all too often the answer to the question: ‘What’s for dinner?’