I've blogged about one of our favorite brunch meals on here before-- Spicy Tomato Skillet Eggs. We love this meal!! But I've seen that Skinnytaste has a recipe similar and I've been wanting to try it. So when we planned to have this a couple weekends ago, I made the decision to switch up the recipe and try Eggs Pizzaiola instead.
I liked it! Brian said it was more Italian than the old recipe. There really aren't many differences and both are serious home runs! We did add prosciutto to ours since we love that part of the original! This new one adds broth and some basil and parsley. More cheese. Lots of love! Try it. XOXO
Ingredients
1 1/2 tsp olive oil
4 cloves garlic (chopped)
1/4 tsp kosher salt
1/4 tsp crushed red pepper
fresh black pepper (to taste)
1 tbsp chopped fresh parsley
1/4 cup reduced sodium chicken or vegetable broth
2 cups crushed tomatoes
4 basil leaves (torn)
6 large eggs
4 tbsp shredded Parmigiano Reggiano
2 tbsp grated Pecorino Romano
Instructions
In a large nonstick skillet, heat 1 teaspoon of oil over medium heat and saute the garlic until golden, about 1 minute.
Add the salt, black pepper, red pepper flakes, and parsley and stir. Add the tomatoes, chicken broth and bring to a boil. Reduce heat, add the basil and simmer 5 minutes.
Gently drop in the eggs keeping the yolks in tact, top with 2 tbsp of the Parmigiano Reggiano and 1 tbsp of the Pecorino Romano.
Cover and simmer on medium-low 10 to 15 minutes, or until the eggs whites are cooked through and no longer runny. Finish with the remainder of the cheese and drizzle with olive oil. Serve with crusty bread (optional)
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