Shakshuka Eggs in Cheesy Purgatory (Printable Version)
# What You'll Need:
→ Main ingredients
01 -
1 tablespoon olive oil
02 -
1 small onion, chopped
03 -
2 cloves garlic, minced
04 -
2 cups marinara sauce, store-bought
05 -
4 leaves fresh basil, chopped
06 -
1 teaspoon red pepper flakes
07 -
½ teaspoon salt, or to taste
08 -
¼ teaspoon pepper, or to taste
09 -
6 eggs
10 -
4 ounces fresh Mozzarella cheese, cut into slices
# Step-by-Step Directions:
01 -
Preheat oven to 375°F.
02 -
In a large ovenproof skillet, heat the olive oil and add the chopped onion. Cook for 5 minutes, or until the onion becomes soft and translucent. Add the garlic and cook for another 30 seconds until aromatic.
03 -
Add the marinara sauce, chopped basil, red pepper flakes, and season with salt and pepper. For more heat, add additional red pepper flakes. Bring the sauce to a boil, then remove the skillet from the heat.
04 -
Gently crack the eggs into the skillet over the tomato sauce and place the fresh Mozzarella slices evenly around the eggs.
05 -
Transfer the skillet to the oven and bake for 8 to 10 minutes, or until the eggs are just set. Garnish with additional basil and serve warm.
# Helpful Notes:
01 -
Cook the eggs to your desired level; a runny yolk works best for dipping.
02 -
Substitute mozzarella with crumbled feta or goat cheese for extra texture.
03 -
Serve with pita to enhance the dish.
04 -
Leftovers should be cooled to room temperature before storing in an airtight container for 3-4 days in the fridge.