Ingredients
Equipment
Method
- Heat a cast iron skillet over medium-high heat. Add pepperoni and cook until crispy, about 2 to 3 minutes per side. Remove pepperoni and set aside, leaving the rendered fat in the pan.
- Reduce heat to medium-low. Add pizza sauce and warm gently for 1 to 2 minutes, stirring occasionally.
- Carefully crack eggs into the sauce, spacing them evenly. Cover and cook until whites are mostly set but yolks are still slightly runny, about 4 to 5 minutes.
- Sprinkle mozzarella, Parmesan, crispy pepperoni, and Italian seasoning over the eggs. Cover 1 to 2 minutes until cheese melts and egg whites finish cooking.
Nutrition
Notes
Storage: Best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a nonstick skillet over low heat until warmed through.
Helpful tips: Leave the rendered pepperoni fat in the pan for extra flavor. Lower heat before adding sauce to prevent splatters. Add cheese at the end and cover briefly so it melts without overcooking the eggs.
Troubleshooting: If egg whites are too runny, cover a bit longer on low heat or remove from direct heat for a minute to finish gently.