1 tbsp A Genco Extra Virgin Olive Oil 

1 1/4 cup Jules & Kent Marinara Sauce 

3/4 tsp Smoked Paprika 

1/2 tsp Cumin 

454 g Whole-Wheat Pizza Dough 

1 small Onion , thinly sliced 

1/2 cup sliced Roasted Red Peppers 

4 Eggs 

3/4 cup crumbled Krinos Macedonian Feta 

1 cup Baby Arugula 

Instructions: Position rack in centre of oven, then preheat to 400F. Line a baking sheet with parchment and brush with oil. Stir Jules & Kent marinara sauce with paprika and cumin in a small bowl. Roll out dough on a lightly floured surface  to a 13×13-in. square and transfer to prepared sheet. Spread cup marinara mixture evenly over dough. Top with onion  and peppers. Reserve remaining cup sauce for serving. Bake for 15 min. Remove sheet from oven. Using the back of a  spoon, make 4 wells in sauce and crack an egg into each. Sprinkle with feta. Continue baking until crust is golden and  eggs are cooked but yolk is still runny, 8 to 10 min. 

Sprinkle pizza with arugula. Cut into squares and serve with reserved sauce