“Eggs In Pipérade” Pizza With Crispy Prosciutto

• For the Piperade (adapted from Gourmet)
• 1 large onion, diced
• 2 red bell peppers, finely diced
• olive oil
• 1 teaspoon hot smoked paprika
• pinch cayenne pepper
• 1 garlic clove, minced
• 1 28oz can diced tomatoes with juice
• 1 tablespoon basil, julienned
• For the pizza
• 3-4 large eggs
• 1/4 cup fresh Parmesan shavings
• 1 loaf ciabatta
• 1 clove garlic
• 1/2 pound fontina (or other mild melting cheese like Bel Paese, un-aged Manchego, or Monterey Jack), thinly sliced
• 3 slices prosciutto
• 1 tablespoon basil, julienned

1. In a large skillet over medium heat, saute the onion and red pepper in enough olive oil to coat the pan. Cook until the vegetables have softened, about 6 minutes. Add the paprika, cayenne, garlic, and cook for another 2 minutes, until the mixture is very fragrant. Season generously with salt, and carefully stir in the tomatoes. Simmer until the sauce has thickened and the vegetables are very tender, about 5 minutes. Turn off the heat and taste again for seasoning.
2. (optional) In a food processor, puree half of the mixture (this creates a thinner, sauce-like consistency without loosing the texture of the veggies completely). Combine with the remaining sauce and the basil and set aside. The piperade can be made a few days in advance.
3. Preheat the oven to 450 degrees.
4. Spread the piperade in a shallow baking or gratin dish. With the back of a spoon, create holes for the eggs (as spaced out as possible). Crack each egg into one of the holes. Place dish in the oven and cook until the whites have almost set, 7-9 minutes. Remove from oven and sprinkle with half of the parmesan shavings. Return to the oven for another minute for the parmesan to melt.
5. While the eggs are cooking, cut the ciabatta in half length-wise. Brush the bottom half with olive oil and save the top for another use. Place on a baking sheet and toast in the oven until golden brown. Remove the crusty bread and rub it with the garlic clove. Arrange the fontina slices on the bread and return to the oven. Bake until the cheese has melted, about 2 minutes.
6. For the prosciutto, heat a thin layer of olive oil in a large non-stick skillet. When the oil is hot, add the prosciutto slices in one layer. Fry on both sides until each slice has become paper thin and crispy. Set aside to drain on a paper towel. When cool enough to handle, crumble into rustic pieces.
7. To serve, spoon the egg and tomato mixture onto the ciabatta so that the eggs are arranged in one neat line. Garnish with the remaining Parmesan shavings, crispy prosciutto, and basil. Cut into two pieces and serve immediately.

onion, red bell peppers, olive oil, paprika, cayenne pepper, garlic, tomatoes, basil, pizza, eggs, fresh parmesan shavings, ciabatta, clove garlic, fontina, basil

Taken from food52.com/recipes/595-eggs-in-piperade-pizza-with-crispy-prosciutto (may not work)