Italian Skillet Eggs

[mos]

Italian Skillet Eggs
1 tsp olive oil
1/2 lb sweet Italian sausage
2 cloves garlic, sliced
1/8 tsp red pepper flakes
28-oz can of diced tomatoes
Salt to taste
Pepper to taste
4 eggs
6 oz roughly shredded fresh mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley (or basil)

In a large skillet over medium heat, add oil and sausage. Cook 5-10 min, stirring occasionally, breaking up sausage into crumbles until it starts to get a little crispy.

Add garlic and red pepper flakes and cook for 1 more min, stirring constantly.

Pour the can of tomatoes with their juice into the meat mixture, and add salt and pepper to taste. Warm over medium-high heat until meat sauce starts bubbling. Reduce the heat to low and simmer the sauce for 5 min.

Taste and add more salt if needed.

Use the back of a spoon to nudge some tomatoes apart and make little wells. Carefully crack an egg into the liquid where the tomatoes were. Make space for another egg and then crack it in.

Repeat with the remaining eggs.

The eggs should not be submerged but should be nestled among the tomatoes.

Increase the heat to medium and add the mozzarella cheese and parmesan cheese. Cook for 7-10 min, until the whites have solidified but the yolks are still runny. Rotate the pan periodically so that the eggs heat evenly and cook in the same amount of time.
When the eggs are cooked to the desired doneness and the cheese is melted, sprinkle the parsley over top.

Use a big serving spoon to scoop the eggs along with sauce onto plates. Serve with toast or bread for dipping.

[Author]

Posts