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 BAKED EGGS & SAUSAGE
This isn't your typical egg bake! I serve this robust casserole of eggs, Italian sausage and fire-roasted tomatoes in bowls with warm, crusty rolls spread with butter. -Shelly Bevington-Fisher, Hermiston, Oregon
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet over medium heat, cook sausage, crumbling meat, until no longer pink, 3-4 minutes; drain. Stir in pasta sauce and tomatoes. Transfer to a 13x9-in. baking dish., Dollop ricotta cheese on top of meat mixture. Gently break an egg into a small bowl; slip egg onto ricotta. Repeat with remaining eggs. Sprinkle with salt, pepper and Parmesan cheese., Bake until egg whites are completely set and yolks have begun to thicken but are not hard, 30-35 minutes. Remove from oven; sprinkle with basil., Meanwhile, spread bread slices with butter; place on an ungreased baking sheet. Preheat broiler. Broil 3-4 in. from heat until golden brown, 1-2 minutes on each side. Serve immediately with baked eggs.
Nutrition Facts : Calories 408 calories, Fat 27g fat (11g saturated fat), Cholesterol 241mg cholesterol, Sodium 1183mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.
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
SCRAMBLED EGGS ITALIANO
Have you ever wondered what to do with leftover pizza toppings ? Well wonder no more, here's what you can do with them. :) I had some pizza toppings leftover,but not enough for a pizza so this is what I came up with.Now this can be made for one hungry person, or two with a side of fruit.You can use your favorite leftover toppings, this is just what I had on hand.Submitted to "ZAAR" on February 23, 2009
Provided by Chef shapeweaver
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a small skillet over medium heat, melt margarine.
- Add eggs, and cook until slightly set.
- Add sausage,green pepper,and 1/8 cup of cheese.
- Then scramble eggs until desired doneness is reached.
- Warm pizza sauce and top the eggs with sauce, sprinkle remaining cheese over top.
- ENJOY :).
Nutrition Facts : Calories 434.6, Fat 35.1, SaturatedFat 18.5, Cholesterol 490.8, Sodium 795.9, Carbohydrate 6.2, Fiber 0.5, Sugar 4.3, Protein 23.2
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