Preheat oven to 220°C and line a pizza tray with baking paper.
Top your pizza base with Shakshuka sauce, mozzarella cheese, baby spinach, zucchini strips, tomatoes, and some parmesan. Bake for 12 minutes until golden.
Bring a large pot of water to boil, and then reduce the heat to low. Add apple cider vinegar.
Place a fine mesh strainer over a small bowl and crack an egg into it. This will remove any whites that are too runny. This will help prevent stringy-looking poached eggs.
Place the egg into a ramekin dish.
Using a spoon stir water to create a whirlpool, then pour egg into the middle.
Cook for 3 minutes, then using a slotted spoon remove egg and place it on a paper towel. If you like your yolks firmer cook for another minute.
Once your pizza is cooked remove it from the oven and top it with poached eggs, shaved parmesan, toasted pine nuts and fresh rocket. Delicious topped with Zee’s lemon preserve and paprika oil.
TIP: It’s important to only use fresh eggs when poaching. Fresh eggs have firmer whites so they hold their shape better.
