A crunchy and delicious breakfast pizza with roasted peppers and onions atop cream cheese on a pita with a beautiful egg center stage.
1 red bell pepper, sliced
1/2 large red onion, sliced
1/2 tsp dried thyme
salt and pepper, to taste
2 Tbsp cream cheese (or try fresh ricotta)
2 large eggs
a few snips of fresh cilantro
Toss the peppers and onions with spices and some olive oil. Spread on a baking sheet and roast at 400F for 20 minutes until soft and caramelized.
Spread about 1 Tbsp of cream cheese on each pitta. Then, top with roasted peppers and onions. Make a kind of well in the center and pour in a cracked egg being careful not to break the yolk (I crack the eggs one at a time into a small bowl or ramekin, then pour it onto the pizza). Bake pizzas at 425F for about 10-15 minutes until eggs are set.