Poached Egg & Arugula Meatza





I love “meatza” night! The same tasty pizza flavors that I loved growing up, but without the grain-laden crust. Packed with nutrient dense, colorful ingredients, meatza leaves you feeling renewed rather than bloated. And, while specialty pizzas are all the rage, who says you can’t enjoy specialty “meatzas”?! I love the combo of creamy goat cheese, buttery eggs and crisp spicy greens in this recipe.


I’m not a poached egg expert! I totally cheat and use these awesome egg poaching cups! And I highly recommend you check them out, too. Maybe we’ll have Kate give us all an egg poaching lesson in the near future, but for now, I couldn’t be happier with my egg cups.


Poached Egg & Arugula Meatza


Poached Egg & Arugula Meatza
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 lbs. Ground Beef (or ground meat of choice)
  • 1 tbsp. Dried Parsley
  • 2 tsp. Dried Oregano
  • 2 tsp. Dried Thyme
  • 2 tsp. Dried Basil
  • 2 tsp. Paprika
  • 2 tsp. Black Pepper
  • 1 tbsp. Sea Salt
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 cups Arugula
  • 1 Roasted Red Pepper, chopped
  • 4 Green Onions, chopped
  • 6 Eggs, poached
  • 3 oz. Goat Cheese, sliced or crumbled
  • ¼ cup chopped Fresh Parsley
  • Salt and pepper to taste
  1. Preheat oven to 400ºF.
  2. Mix dried herbs and spices in a small bowl. Combine 4 tsp. of the seasoning mix with the ground beef. Save the rest of the seasoning for the next time you make meatza.
  3. Use your hands to thoroughly mix seasonings into meat.
  4. Using your hands, flatten the meat onto a baking sheet in the desired shape until it's about ¼" thick.
  5. Place the pan in the oven for 10 - 12 minutes.
  6. While "crust" is baking, poach your eggs to your desired doneness.
  7. Remove "crust" from the oven and allow to cool slightly. Transfer meat crust from the original baking sheet and place on a parchment lined baking sheet.
  8. Drizzle olive oil over "crust", season with a dash of sea salt and pepper and top with arugula, roasted red peppers, green onions, and goat cheese (leaving a ½" edge uncovered).
  9. Place the meatza back in the oven for 10 minutes. Remove and top with poached eggs and fresh parsley. Slice into triangles and enjoy!
Serve with a green salad or roasted veggies!


Poached Egg & Arugula Meatza

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