ITALIAN SKILLET EGGS
Steps:
- Melt I Can't Believe It's Not Butter!® Spread in large skillet over medium heat and cook mushrooms, sitrring occasionally, until golden, about 5 minutes. Stir in spinach, cook unitl wilted, about 1 minute.
- Stir Pasta Sauce into skillet; heat through. Carefully break eggs into skillet, evenly spaced. Do Not Stir. Cover and cook over medium heat until egg whites have set and yolks reached desired doneness.
- Sprinkle with cheese and basil before serving.
ITALIAN EGGS
To make delicious Italian eggs, what you do is to cook up a quick and flavorful tomato sauce and then gently poach the eggs in it. Serve it sprinkled with Parmesan cheese with some crusty bread on the side for a perfect brunch! Listen to me explain briefly about how to make this skillet dish, with some great tips along the way, by clicking the play button below: [sc name="italianeggsrotd"][/sc]
Provided by Christine Pittman
Categories Brunch
Time 15m
Number Of Ingredients 9
Steps:
- Pour the can of tomatoes with their juice into a large skillet.
- Stir in the salt, oregano, pepper, and red pepper flakes. Bring to a simmer over medium-high heat.
- Reduce the heat to low and simmer the sauce for 5 minutes. Taste. Add more seasoning, if desired.
- Use the back of a spoon to nudge some tomatoes apart. Carefully crack an egg into the liquid where the tomatoes used to be. 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-low and cover the skillet. Cook until the whites have solidified but the yolks are still runny, 7-10 minutes. Note that with my stove and my skillet I have to turn the pan periodically so that the eggs heat evenly and cook in the same amount of time. You may need to do the same.
- When the eggs are cooked to the desired doneness, drizzle each egg with some olive oil and sprinkle with Parmesan and basil/parsley (if using).
Nutrition Facts : Calories 355 calories, Sugar 10.1 g, Sodium 1898.4 mg, Fat 20.5 g, SaturatedFat 8.2 g, TransFat 0 g, Carbohydrate 17.7 g, Fiber 4.9 g, Protein 26.3 g, Cholesterol 391.3 mg
ITALIAN CLOUD EGGS
Steps:
- Preheat oven to 450°. Separate eggs; place whites in a large bowl and yolks in 4 separate small bowls. Beat egg whites, Italian seasoning, salt and pepper until stiff peaks form., In a 9-in. cast-iron skillet generously coated with cooking spray, drop egg white mixture into 4 mounds. With the back of a spoon, create a small well in the center of each mound. Sprinkle with cheese. Bake until light brown, about 5 minutes. Gently slip an egg yolk into each of the mounds. Bake until yolks are set, 3-5 minutes longer. Sprinkle with basil and tomatoes. Serve immediately.
Nutrition Facts : Calories 96 calories, Fat 6g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 234mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
EGGS IN PURGATORY RECIPE
Eggs in Purgatory is an easy Italian dish that uses basic pantry ingredients and takes less than 30 minutes. This recipe allows two eggs per person - you can suit yourself how many you think you would like per person. Serve with lots of crusty bread for dipping and dunking, this is a meal the whole family will love.
Provided by Marcellina
Categories Main Course
Time 23m
Number Of Ingredients 10
Steps:
- Finely chop onion and garlic.
- Heat oil in skillet and add the onion.
- Gently fry the onion until translucent and cooked through.
- Add the garlic and cook for another minute or so.
- Crush the tomatoes. Use a food processor or pour tomatoes into a bowl and crush with a potato masher or fork.
- Add tomatoes, chilli flakes and salt to the skillet.
- Gently simmer for 10 minutes until slightly reduced, stirring every now and then.
- Take the skillet off the heat and make four little indents for the eggs.
- Crack an egg into a small bowl and slip the egg into one on the indents. Repeat with the remaining eggs.
- Return skillet to a medium heat and cover with a lid.
- Cook for 6-8 minutes or until eggs are cooked to your liking.
- Serve immediately sprinkled with grated Parmesan cheese and chopped fresh basil and toasted bread on the side for dunking and scooping.
Nutrition Facts : Calories 115 kcal, Carbohydrate 6 g, Protein 9 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 169 mg, Sodium 597 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
WESTERN SKILLET EGGS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.
- Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.
Nutrition Facts : Calories 469, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 382 milligrams, Sodium 945 milligrams, Carbohydrate 43 grams, Fiber 3 grams, Protein 26 grams
ITALIAN EGG SANDWICH
Provided by Giada De Laurentiis
Time 10m
Yield 1 serving
Number Of Ingredients 18
Steps:
- Heat 2 teaspoons of oil in a heavy small skillet over medium heat. Crack the egg into the skillet. Sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes. Season with salt.
- Meanwhile, toast the bread until golden brown. Rub the garlic over the toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce over the Parmesan. Top with the egg. Place the open-faced sandwich on a plate and serve.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
ITALIAN SKILLET EGGS RECIPE - (4.3/5)
Provided by á-30855
Number Of Ingredients 7
Steps:
- Melt I Can't Believe It's Not Butter!® Spread in large skillet over medium heat and cook mushrooms, sitrring occasionally, until golden, about 5 minutes. Stir in spinach, cook unitl wilted, about 1 minute. Stir Pasta Sauce into skillet; heat through. Carefully break eggs into skillet, evenly spaced. Do Not Stir. Cover and cook over medium heat until egg whites have set and yolks reached desired doneness. Sprinkle with cheese and basil before serving.
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