Pizza for breakfast

Ingredients:

For the salsa sauce:

• 400 g canned tomatoes in their own juice
• 280g mixed canned tomatoes and green chillies, diced
• 1/4 cup fresh cilantro (or more to taste)
• 2 tbsp chopped onion
• 1 small clove of garlic, pre-crushed
• 1/2 jalapeño pepper, thinly sliced
• 1/2 teaspoon sugar
• 1/4 tsp ground cumin (zira)
• 1/4 teaspoon salt
• Freshly squeezed juice of 1/2 lime

For pizza:

• 450 g coarsely chopped spicy bacon or pork belly
• 2 tbsp vegetable oil, plus a little extra for greasing the baking sheet
• 2 cups grated and lightly squeezed raw potatoes
• 1 chopped red bell pepper
• 1 chopped green bell pepper
• 450 g ready-made pizza dough or unsweetened yeast dough, pre-defrosted
• 340 g mozzarella cheese, sliced
• 8 eggs
• Coarse salt and freshly ground pepper

Preparation:

1. Prepare the salsa sauce: In a food processor or blender, combine the whole tomatoes and their juices, chopped tomatoes, cilantro, onion, garlic, jalapeño, sugar, cumin, salt, and lime juice. Puree to your preferred consistency. Set aside.
2. Fry the bacon in a large saucepan over medium heat for 8 minutes, turning occasionally, until cooked through. Pat dry with paper towels. Chop into small pieces.
3. Meanwhile, heat a large frying pan with a tablespoon of vegetable oil, add the grated potatoes and cook over high heat, stirring occasionally, until golden brown, about 7 minutes.
   
   Remove the potatoes from the pan to a separate bowl. In the same pan, use the remaining tablespoon of vegetable oil to fry the red and green bell peppers over medium heat for 5 minutes, until fully cooked. The peppers should be nicely browned. Set aside.
4. Prepare the pizza: Preheat oven to 245 degrees Celsius (450 degrees Fahrenheit). Use the lower rack for baking. Roll out the pizza dough and place it on a lightly oiled baking sheet. Spread half of the prepared salsa over the dough and evenly arrange mozzarella slices on top. Top with the fried potatoes, bell peppers, and bacon.
5. Now comes the fun part! Randomly make 8 small indentations in the pizza filling all over the pizza surface, and crack an egg into each indentation. Season with salt and pepper to taste.
   
   Bake for about 15 minutes, until the crust is golden brown and the eggs are set but still slightly runny. Cut the pizza into large wedges and serve with the remaining salsa.