Ingredients
Equipment
Method
Instructions
- Scatter the cheese evenly across a cold nonstick pan, then set it over medium heat. Watch as the cheese begins to melt and sizzle, forming golden brown spots and the faint aroma of pizza crust.
- While the cheese melts, crack the eggs into a bowl and whisk until smooth and fully combined.
- Once the cheese is melted and just starting to crisp at the edges, pour over your whisked eggs. Pop a lid on the pan. Let the eggs gently cook until the base is firmed up and deeply golden underneath—the edges should be lacy and crisp, with no liquid left on top.
- Gently slide a spatula underneath and, with a confident flip, turn the egg-cheese base over. The cheese side should look richly browned and smell irresistible.
- With the cooked side facing up, spread a thin layer of passata over the eggs. Top with salami slices and scatter on the remaining cheese (if you're saving some back for extra meltiness). Cover again and wait until the cheese puddles and toppings are warmed through.
- Remove pizza eggs from the skillet, finish with a generous sprinkle of mixed herbs, and serve immediately while hot and bubbly.