Most of our meal inspiration comes from places we’ve dined at, or simply from what we have sitting around the house. And these personalized egg bake skillets were no exception.
TJ is the breakfast aficionado in our house. Everything from crepes to the perfect poached egg, he has pretty much mastered. So when I told him something fresh, with lots of vegetables, and a runny egg sounded good for breakfast one Sunday, this was what he came up with.
I liken it to Shakshuka… ours is not an authentic dish, but this is what our version sort of reminds me of. It’s a tomato based sauce, with warming spices, some mushrooms, spinach, garlic, asparagus, and soft poached eggs to top it off. If you’re looking for a flavorful weekend morning dish, this is it. Sharing the recipe below!
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INGREDIENTS
(for two people)
2 tbsp Avocado oil
12oz of Cherry Tomatoes, halved
2 Shallots, Diced
1 cup of white mushrooms, chopped
1 clove of minced garlic
1-2 tsp Salt (start with less, add more to taste)
1 tsp Pepper
1/2 tsp Cumin
1 tsp Sweet Coriander
4 Eggs
DIRECTIONS
Begin by sautéing the shallots, mushrooms, and garlic in olive oil. Once they are golden brown, add in the tomatoes add salt, pepper, and I like to add some cumin in
Next, sauté the tomatoes for about a minute, then turn down the heat, cover, and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking. (this step is around 20 minutes).
For the eggs, you have two options here. You can either poach or cook them in the tomato mixture. If you poach separately, cook until they are almost finished then transfer to the skillet. We like to put the skillet into the oven (at 375) for about 90 seconds at the end to finish cooking them (they will still be soft poached). If you choose to cook them directly in the skillet with the tomato mixture, simply create small “holes” in the tomato mixture and nestle the cracked egg in the open spot. Cook until almost finished and follow the same instructions with the oven.
Once finished, top with broiled asparagus, parmesan cheese, your favorite seasoning (we enjoy Everything But The Bagel Seasoning), and green onions.
