{"id":7039365,"date":"2026-08-16T14:08:43","date_gmt":"2026-08-16T14:08:43","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/egg-and-herb-breakfast-pizzas\/"},"modified":"2026-08-16T14:08:43","modified_gmt":"2026-08-16T14:08:43","slug":"egg-and-herb-breakfast-pizzas","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7039365","title":{"rendered":"Egg and Herb Breakfast Pizzas"},"content":{"rendered":"


\n<\/p>\n

\n

This recipe is loosely inspired by the enticing flatbreads of Michigan\u2019s Secret Bakery<\/a> e.g. dirty martini bread, crab rangoon bread. Seeing those topped breads gave me a hankering for a cheesy bread topped with egg, along the lines of Georgian Khachapuri<\/a> but less gooey-rich and more \u201cgarden herb and vegetable.\u201d Apart from dough, cheese, and egg, these breakfast pizzas have zhug<\/a><\/em>, a spicy Yemeni parsley and cilantro sauce, halved cherry tomatoes for bursts of sweetness and acidity, and in batch two, sauteed shiitake mushrooms for woodsy umami.<\/p>\n

These breakfast pizzas turned out so tasty, both fresh out of the oven, and to my surprise, after being refrigerated and reheated. In the latter scenario, the yolk gels up and the pizzas are perfect for a meal on the go.<\/p>\n

\n
\n
\n\t\t\t\t\"Runny<\/a>\n\t\t\t<\/dt>\n
\n\t\t\t\tSavor with a fork and knife\n\t\t\t\t<\/dd>\n<\/dl>\n
\n
\n\t\t\t\t\"herb<\/a>\n\t\t\t<\/dt>\n
\n\t\t\t\tReheat for a portable meal\n\t\t\t\t<\/dd>\n<\/dl>\n


\n\t\t<\/div>\n

About zhug, zhoug, sahawiq (and many more names)<\/strong><\/h3>\n

This Yemeni sauce contains parsley, cilantro, green chilis, cumin, coriander, cardamom, salt, and olive oil. Like Italian pesto, it\u2019s traditionally made with a mortar and pestle. One of the names for it, sahawiq<\/em>, actually\u00a0stems from the Arabic root for pestle<\/em> or crush<\/em>.<\/p>\n

If you can\u2019t find zhug<\/em> at the store\u2014I\u2019ve only seen it sold at Trader Joe\u2019s\u2014it is easy to make from scratch. I\u2019m a fan of this zhoug recipe<\/a>, though I use 50:50 cilantro and parsley rather than all cilantro. Like the author, I throw everything in the food processor rather than use a mortar and pestle, mainly because I like to make a large amount at once.<\/p>\n

Substitutions<\/strong><\/h3>\n

If you prefer an herb sauce without spicy heat, try making your zhug<\/em> with bell peppers instead of chilis, or use an Italian pesto<\/strong> instead of zhug<\/em>. Because pesto often has parmesan and\/or pecorino cheese in it, you might skip the feta to balance out the salt in the final flavor profile.<\/p>\n

\u00a0<\/p>\n

The short video<\/strong> below demonstrates shaping and topping the breakfast pizzas and a Photo Gallery<\/strong> after the recipe offers step-by-step pics of the process.<\/p>\n