Cook Book Challenge: Week 39

I love shopping freebies. If there’s one way to get me to buy a product, it’s to include a free cook book with it. Especially if it’s a product I often buy anyway. Leggo’s and Philadelphia do this a lot. And that suits me just fine, because it gives me an excuse to stock up on their products more than I already do.

But this week did one better. It offered a free cook book, and a free pizza tray in exchange for buying three Leggo’s products. I’ve been meaning to get a proper pizza tray for so long, and to be able to snag one for $6 worth of tomato paste, one of my most used ingredients at meal time, was about as good as it was gonna get. Get in muh trolley.


Pizzas aren’t an especially difficult thing to cook. Especially if you’re anything like me and are happy to eat most anything shoved on a pizza. What is it about pizza bases that makes everything taste 3000 times better? I don’t really bother with recipes. I’ll make up the base and just throw on an assortment of ingredients I have on hand and voila! Dinner’s served.

Even still, the recipe book “Love Pizza” presents a bunch of delicious flavour combinations I hadn’t thought of before, and can’t wait to try. But for this week’s Cook Book Challenge, I chose one of the most unconventional pizzas of the bunch.

Cameron has a massive thing for eggs. If we’re out to dinner, or flicking through a recipe book, and he sees a dish with eggs it’s often the first thing he chooses. So when I saw this Tuscan Style Breakfast Pizza adorned with delicious-looking eggs, I decided I’d surprise him with it one Sunday morning.


This recipe is fairly quick and easy to make, so it doesn’t take much effort to spoil yourself and your loved ones for breakfast. You don’t even need to make up any pizza dough, as a ciabata loaf is used as a stand in. It makes for a delicious take on a pizza base.


There’s nothing I like much more than runny egg yolks on pouring over a scrumptious breakfast meal. But this brekky pizza was definitely a more exciting partner to them than the egg and bacon muffins I usually make for Sunday breakfast.


Being a Leggo’s book, there’s plenty of placement advertising. This recipe calls for a jar of one of their stir through sauces. The sauce is a chunky tomato sauce, so you can substitute it with any bought or home made tomato pasta sauce. If you don’t have red kidney beans on hand, you can use chickpeas or brown lentils instead. Their recipe is also belated with telling you to preheat your oven, so here’s my official preheat your oven first alarm!

Here’s their recipe:

Tuscan Style Breakfast Pizza
1 x 600g large ciabatta bread

1bsp olive oil

350g jar Leggo’s Stir Through – Chargrilled Vegetables

400g can red kidney beans, drained

4 eggs, poached

fresh parsely leaves, for garnish

finely grated parmesan cheese

  1. Cut the top off the ciabatta bread two thirds of the way up the loaf. Scoop out some of the bread leaving a case at least 1.5cm thick. Brush the bread inside and out with olive oil and place on a baking tray.
  2. Bake in a preheated oven at 190°C for 5-7 minutes. Remove bread case and turn the oven off,
  3. Combine stir through sauce and drained kidney beans in a medium saucepan and heat until almost boiling, stirring occasionally. Spoon bean mixture into the bread case.
  4. Using the back of a spoon, make 4 indentations along the bread in the sauce mixture and gently slide a poached egg into each one. Serve sprinkled with parsley leaves and Parmesan cheese.



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