Gluten Free Eggs alla Pizzaiola on a blue plate with fresh tomatoes in the background

Gluten-Free Eggs alla Pizzaiola Recipe

There are some dishes that just scream “comfort” to me and this Gluten-Free Eggs alla Pizzaiola recipe is one of them.

Basically eggs in the style of pizza, this is a quick dish that can be eaten for breakfast, lunch or dinner, is ready in no time, and, served with some gluten-free grilled bread or crunchy baguettes, is a pure joy to eat. And in case you were wondering (for a friend, of course!) it also happens to be a great hangover dish (New Year’s Day brunch, perhaps?). Maybe add a few dashes of gluten-free hot sauce on top.

I like to serve this right from the skillet, nothing fancy, nothing pretentious, just good old delicious food! And it totally handles any cravings I have for pizza in a more nutritious manner.

I used pastured eggs from Nature’s Yoke, San Marzano tomatoes, fresh mozzarella, and fresh basil for this dish – a few ingredients of the highest quality. Perfection!

Get more ways to eat eggs in these gluten-free egg recipes!

Gluten Free Eggs alla Pizzaiola in a cast iron skillet.

5 from 1 vote
Gluten Free Eggs alla Pizzaiola on a blue plate with fresh tomatoes in the background
Print Recipe

Gluten-Free Eggs alla Pizzaiola Recipe

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: Italian
Servings: 2 servings
Calories: 610kcal
Author: Carol Kicinski

Ingredients

  • 1 tablespoon olive oil
  • 1 small shallot , thinly sliced
  • Kosher or fine sea salt
  • 2 cloves garlic , thinly sliced
  • ¼ teaspoon red pepper flakes
  • 1 (28-ounce) can whole plum tomatoes
  • Black pepper
  • 1 bunch fresh basil , divided
  • 4 large pastured eggs
  • 8 ounces fresh mozzarella cheese , cut into small pieces

Instructions

  • Heat the olive oil in a medium skillet with a lid over medium heat. Add the shallot and a small pinch of salt and cook until softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, for another 30 seconds. Add the tomatoes along their juices and cook, breaking them apart with a wooden spoon or spatula. Add about ½ teaspoon of pepper and tear in half the basil leaves and cook until the tomatoes break down and become jammy, about 8 minutes. Make 4 small wells in the tomatoes and crack an egg into each well. Season each egg with a little salt and pepper.
  • Scatter the mozzarella all around the dish, place the lid on the skillet and cook until the whites of the eggs are set, and the cheese is melting, about 10 minutes.

Nutrition

Nutrition Facts
Gluten-Free Eggs alla Pizzaiola Recipe
Amount Per Serving
Calories 610 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 19g95%
Cholesterol 417mg139%
Sodium 1410mg59%
Potassium 996mg28%
Carbohydrates 22g7%
Fiber 4g16%
Sugar 12g13%
Protein 40g80%
Vitamin A 1991IU40%
Vitamin C 40mg48%
Calcium 757mg76%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Basil Eggs Mozzarella Cheese Nature's Yoke Pizza Tomatoes
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