For the dough, add the yeast to the 2 cups of warm (not hot!) water for several minutes until it becomes foamy. Add the sugar, olive oil and vinegar.

While yeast is dissolving in the water, add the flour, rosemary and salt to food processor jar and pulse a couple times.

Add the water and yeast mixture gradually to the flour mixture and process until the dough begins to form a ball and comes away from the sides of the container. Turn out onto floured surface. Sprinkle with flour and knead for several minutes until the dough is smooth and not sticky. (You can also knead in a KitchenAid using a dough hook).

Place in bowl rubbed with olive oil, cover with towel and let sit for two hours until double in size.

While dough is rising, prepare the chiles by slicing and removing seeds. Rub with a little olive oil and place on baking sheet in oven at 450 degrees F for about 20 minutes until skin begins to char (see image below). Make sure to turn over for even cooking.

When done, remove from pan and place in paper bag, seal and let cool. Once cool, peel off skin. Now the chiles are ready to slice for the pizza topping.

After two hours, turn dough onto lightly floured surface, knead a couple times and cut in 1/2 or in three equal pieces. Form into neat balls and use as needed. To use the next day, rub lightly with olive oil, cover with plastic and refrigerate overnight (I prefer using the next day for better flavor).

For the pizza, preheat oven (with pizza stone if you have one) to 500 degrees F. Place rack in the center of the oven.

Crack eggs into separate cups (this makes it easy to add them to the pizza halfway through cooking in the oven).

Stretch out your dough and push downward in center with fingers to desired shape and size.

Dust pizza peel (or parchment paper) with a little cornmeal and lay your dough on top of it, reshaping it and leaving a little more thickness on the edges.

Evenly arrange cheese and tomatoes on the dough. Then add the linguica, chiles.

Lightly rub a tiny bit of olive oil on the edges.

Slide onto pizza stone and let cook for about 5-7 minutes. You want the top to look like it's heating up before adding the eggs.

Carefully add the eggs, one at a time, to the center of the pizza and cook for about another 5 minutes or until the egg is at desired consistency and the dough is nicely browned on the edges.

Remove and garnish with the fresh parsley, Parmigiano cheese, crushed red pepper.

Prepare to feast on a delicous breakfast!