July 12, 2018 sayulitablog 0Comment

Hi everyone! I am back from vacation and am so very happy to be here again! I have many yummy recipes to share with you. Have you ever made pizza eggs?

I made these a couple of weeks ago and wanted this recipe to be my first to share with you. It uses simple ingredients that are all readily available in our Sayulita tiendas, and it is oh-so-easy to prepare!


-1 tablespoon butter

-2 large eggs

-2 tablespoons tomato sauce of your choice *

*I cannot have tomatoes as they are part of the nightshade family. Nightshades make my arthritis hurt  much more, so I like to use homemade basil or cilantro pesto. I love the bags of basil that we can find at our Organic market on Fridays here in Sayulita. Just before you enter the market, on the right side, there are two women that sell wonderful fresh basil. I grind it up in my food processor, but you can also chop it up finely by hand. Next, add some crushed almonds and garlic, then add olive oil until you reach your desired texture. You can substitute fresh cilantro for the basil.

-2 tablespoons feta cheese, crumbled.

-2 tablespoons mozzarella cheese, grated. (You can really use any grated cheese that melts, such as cheddar, swiss, provolone, or manchego).

-Salami, pepperoni or proscuitto; very thinly sliced.

-Oregano (can be dried).


  1. Heat butter in a small non-stick pan
  2. Once butter begins to sizzle, crack the eggs carefully and gently into the pan so that the yolks do not break
  3. Once the whites are just beginning to set, spoon the tomato sauce (or pesto if using) over the eggs
  4. Next, sprinkle the feta cheese over the top of the eggs
  5. Add the meat on top of eggs and feta cheese, and top with the grated cheese
  6. Your “pizza egg” will be fully cooked and ready when all of the cheese is melted
  7. Sprinkle with crushed oregano. (I always crush dried oregano with my fingers to bring out the oil and therefore more flavor).
  8. Last, slide onto your plate & ENJOY! I love these eggs!


Have you ever heard of spatchcocked chicken? In my next article I will tell you all about it. Hint…we see it a lot here in Mexico on the grills!

*Note to my readers-- It is clear that El Sayulero has a new and improved format. You will still be seeing my column on occasion, just not every other Friday, as the new issues will be published more sporadically and randomly to better suit our readers. Thank you!


Written by: Karina Shecter