Twenty Minute Meals: Baked Eggs

Winning the race for the sexiest breakfast item is none other than the runny egg yolk. Any way that this can be incorporated into your morning meal is guaranteed to give you a whole lot more satisfaction than some Cheerios or scrambled eggs.

Baked eggs is one of the simplest ways to achieve this satisfaction. I know, it looks pretty fancy, but it’s actually incredibly quick and easy to make. And yes, I also know that these baked eggs strongly resemble the Israeli dish shakshuka, but these incorporate more Italian flavors, omitting many of the spices and vegetables that make shakshuka what it is.

There are so many ways to spice this basic dish up by adding all your favorite ingredients. I suggest zucchini, bacon, sausage, spinach, eggplant, peppers, or the best option, more cheese. Sprinkling some shredded mozzarella on top and letting the dish broil during the last two minutes it cooks would produce some seriously good results. If you wanna get even fancier, throw on some sliced prosciutto after it comes out of the oven.

After you become addicted to making this incredibly delicious dish, make sure to send me your #YolkPorn photos; those never get old.

Enjoy!

Baked Eggs-- Serves 1

Ingredients

• ¼ tsp olive oil

• ¼ cup chopped onion

• ½ tsp minced garlic

• ¼ tsp red pepper flakes

• ½ tsp paprika

• ¾ cup diced tomatoes

• Salt and pepper to taste

• 2 eggs

• Parsley and 1 tsp grated parmesan for topping

Directions

• Preheat the oven to 425 degrees.

• Heat the olive oil in a small, oven-safe skillet over medium heat.

• Add the garlic and onions and let them cook for a minute or two.

• Add paprika, red pepper flakes, tomatoes, salt, and pepper.

• Stir this mixture together and let it simmer over low heat for about 10 minutes.

• Create two small wells in the skillet where the eggs will go. Then crack the eggs one at a time into a small bowl before pouring each one into the two wells. Cracking the eggs into a bowl instead of directly into the skillet allows you to pick out any shells that might fall in during cracking.

• Place the skillet in the oven and let it bake for 6-7 minutes. Make sure to keep an eye on it, because if it’s kept in even 30 seconds too long, the yolks will cook and they won’t be runny anymore. (If you prefer cooked yolks, then keep the skillet in an extra minute or two).

• Remove from the oven (don’t forget the skillet handle is hot) and top with the parsley and parmesan.