Spudded Sunrise Breakfast
Serves: 4
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Directions
- To make the dough, place the flour, yeast, sugar and salt into a large bowl and make a well in the centre.
- Add the oil to the flour and slowly start adding the water, starting with 1 cup. If too dry, add a little more a time while mixing. The dough shouldn’t be too sticky.
- Knead the dough for 5-6 minutes, until the dough is smooth and elastic. Place in an oiled bowl and cover with cling film or a clean tea towel. Place in a warm spot for 30 minutes to rise and double in size.
- While the dough is rising, combine the potatoes, curry powder, coriander, salt and oil. Mix well and set aside.
- Once the dough has risen, divide it into four balls. Flour a clean work surface and using a rolling pin, roll into oblong shapes. Place onto a baking tray lined with baking paper (two will fit).
- Spoon tomato and onion mix over the base and sprinkle with dried herbs, followed by some of the potato mixture. Bake the Spudded Sunrise Breakfast in a preheated 200°C oven for 10 minutes. Remove from the oven and crack an egg onto the filling, place back into the oven for 5 minutes or until the egg is cooked to your liking.
- Scatter with fresh coriander just before serving.
- Top Potato Tip: For extra potato yumminess – add some crispy fried matchstick potato chips to the pizza just before serving – crunch factor – high!
Ingredients
- 3.50 cups cups cake flour + extra for dusting
- 1 sachet instant yeast
- 15 ml sugar
- 5 ml salt
- 15 ml sunflower, vegetable or olive oil
- 2 cups lukewarm water
- 3 potatoes, boiled, peeled and chopped
- 15 ml medium curry powder
- 410 g tomato and onion mix can
- 5 ml dried mixed herbs
- 4 eggs
- fresh coriander, to serve