SHAKSHUKA (BAKED EGGS)
INGREDIENTS
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Diana Yen
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Skillet Baked Eggs with Crispy Pita
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Diana Yen | October 1, 2015
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Skillet Baked Eggs
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Having friends over for brunch is one of my favorite weekend activities. I used to struggle with elaborate egg dishes for a crowd, sometimes poaching eggs one by one. By the time I was done cooking, half of the food would be cold! And if another gues
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Get the original recipe here.
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Baked eggs have become my go-to meal when cooking for brunch for a group. You only need one skillet (read: minimal clean-up required) and end up with perfectly runny eggs every time. And if an extra friend pulls up a seat, simply crack open an extra
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Shakshuka Ingredients
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Shakshuka, a Mediterranean take on baked eggs, inspired the flavors I incorporated into this morning meal. I added cumin and paprika, then swapped fresh, creamy goat cheese for the mozzarella that was called for in the original recipe.
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Skillet Eggs Pre-Bake
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While this skillet dish basically cooks itself, try to keep a close eye on your eggs so they don’t overcook.
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Bring the entire pan to the table so guests can help themselves to a scoop. Just don’t forget the crispy pita pieces to dunk into the runny yolks!
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Baked Skillet Eggs with Pita
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Skillet Baked Eggs with Crispy Pita
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Serves: 4
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1 tablespoon olive oil, plus more for drizzling
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1 small onion, diced
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3 garlic cloves, chopped
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1 28-ounce can crushed tomatoes
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1/2 cup chopped fresh basil
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1/2 teaspoon cumin
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1/4 teaspoon spanish smoked paprika
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4 eggs
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4 ounces fresh goat cheese, crumbled
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4 pita bread rounds, torn into halves
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Salt and pepper
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1.Heat oven to 400° F. In a large oven-safe skillet (not nonstick), heat olive oil over medium heat. Stir in onion; cook 3 to 5 minutes until softened. Stir in garlic; cook 1 minute until softened. Pour in tomatoes, 1/4 cup of the basil, the salt an
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2.Remove skillet from heat. Crack eggs into sauce, spacing evenly apart. Distribute cheese around skillet. Bake on top oven rack.
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3.Using your hands, open pita halves like a book and place face down onto baking sheet. Drizzle with olive oil, then add salt and pepper. Place into same hot oven along with eggs. Baked until puffed, browned and crispy, about 3 to 5 minutes.
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4.Carefully remove the egg skillet from oven once the egg whites are set, or about after 8 minutes. Scatter remaining 1/4 cup basil on top and serve immediately with crispy pita bread.
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Get the original recipe here.
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