Let me start off by clarifying that I adore carbs! That being said, our dear Professor Noakes has managed to guilt-trip me out of cutting them out of at least a few weeknight meals.That, and the forlorn half-punnet of mushrooms in my fridge drawer led to the development of the Paprizza. What is it, you ask. This is the love child of a pizza and a paprika – Pizza topping on a paprika base.
Topping this with a poached egg is completely optional, but makes for a delicious low-carb breakfast meal. Or supper, in my case. Because breakfast for supper is one of my favourite comfort foods.
This is how it works. Slice open a paprika lengthwise and remove the seeds. Brush it with some olive oil and cook it on a griddle pan to get those lovely char-marks (they make everything look super posh). Spread with a tomato-based pasta/pizza sauce of choice (I used Pesto Princess’s sundried tomato pesto). Now you have a vessel for those neglected veggies.
I used brown mushrooms, cherry tomatoes and a sliced jalapeno for some much needed heat, but you can use whatever you have lying around. I also added some halloumi, brushed lightly with olive oil and cooked on the same griddle pan. I tasted a few pieces first, just to make sure they were OK, of course.
Then smother in more cheese – because low-carb eating is just an excuse to have more cheese, right? Nothing beats the creaminess of fresh mozzarella here. Pop in under a grill for a few seconds to melt.
Plop a poached egg on top (soft-yolks are the ONLY way to go here). Season well, and devour!
- 2 red or yellow paprikas
- 4 Tbsp sundried tomato pesto or your favourite pizza sauce
- 2 large brown mushrooms
- 1 clove of garlic, crushed
- 1/2 – 3/4 of a large jalapeno, sliced
- A handful of cherry tomatoes, halved
- 100 g halloumi
- 100 g fresh mozzarella
- 4 soft-poached eggs (optional)
- Salt and pepper to taste
- Olive oil for brushing and sauteing
- Cut the tops off the paprikas, and cut a small bit off the end to make for easier opening. Make a slit lengthwise along one side. Remove the seeds.
- Put a griddle pan on medium to high heat. Brush the paprika with olive oil, and season with salt and pepper. Cook for about 10 minutes on the pan.
- Spread some sundried tomato onto the inside of each paprika.
- Brush the halloumi with olive oil and cook in the hot griddle pan for about 30 seconds on each side.
- Slice the mushrooms and saute in a bit of olive oil. After 2 minutes, add the garlic. After another minute, add the halved tomatoes and sliced jalapeno, and saute for another 2 minutes. Season with salt and pepper
- Scatter the veggies and halloumi onto the paprikas. Tear the mozzarella over. Place under a hot grill till the cheese is melted.
- Top each paprika with two poached eggs, if using.