Spicy Shakshuka Egg Skillet
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Spicy Shakshuka Egg Skillet
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20 Minutes
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4 Servings
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20 Minutes
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4 Servings
Ingredients
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4 slices of Brownberry Buttermilk bread, toasted
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1 tablespoon olive oil
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¼ cup onion, chopped
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½ –1 cup tomato sauce
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½ teaspoon minced garlic
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⅛ teaspoon red pepper flakes (optional)
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½ teaspoon salt
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¼ teaspoon pepper
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2 tablespoons fresh parsley, chopped and divided
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2 eggs
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⅛ cup Parmesan cheese, grated
Directions
- Heat olive oil in a medium skillet over medium-low heat.
- Once hot, add the onion and cook until tender.
- Stir in the tomato sauce, minced garlic, red pepper flakes (if using), salt and pepper.
- Sprinkle in 1 tablespoon parsley and cook until mixture begins to thicken (approximately 5 minutes).
- Crack eggs into 2 small bowls.
- With a large spoon, make 2 indentations in the tomato mixture and pour 1 egg into each indentation.
- Sprinkle with Parmesan cheese and cover skillet.
- Cook until egg whites are set and yolks are cooked to desired level of doneness.
- Sprinkle with remaining parsley and serve with toasted bread.
