Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, italian egg bake (shakshuka). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
The best baked eggs in the world - Shakshuka! A Middle Eastern and North African dish traditionally served up for breakfast or lunch, this can be made entirely on the Though I call Shakshuka a type of baked eggs, ironically my favourite way of making it is over campfire, poaching rather than baking. Italian Egg Bake is a delicious low carb breakfast recipe, also perfect for a healthy brunch or breakfast for dinner (brinner).
Italian egg bake (Shakshuka) is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Italian egg bake (Shakshuka) is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook italian egg bake (shakshuka) using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Italian egg bake (Shakshuka):
- Take 4 oz. Prosciutto
- Make ready 1/2 C. Red onion, chopped
- Make ready 1/2 C. Fresh oregano, chopped
- Make ready 1/2 C. Fresh basil, chopped
- Prepare 1/4 C. Milk
- Take 2/3 C. Shredded or grated parmesan cheese
- Make ready 1/2 tsp. Garlic, minced
- Take 1/4 tsp. Sea salt and pepper, each
- Get 1/2 C. Fresh tomato, chopped
- Get 1 C. Tomato sauce
- Get 5 large eggs
- Prepare Red pepper flakes for garnish
So with breakfast as the most important meal of the day, I've started to begin my mornings with baked eggs. It's unbelievably easy to make, and the variations are. Tunisian baked eggs (shakshuka). (Alan Benson). Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen.
Instructions to make Italian egg bake (Shakshuka):
- Preheat oven to 425° F.
- Pan fry the prosciutto and onion together over medium heat in a cast iron skillet until prosciutto is crisp and onions softened. Remove from heat.
- Whisk together the milk, and parmesan cheese. Stir in the garlic, salt and pepper, tomato, tomato sauce, and herbs.
- Pour the mixture over the prosciutto and onions. Create 5 small wells in the pan and crack eggs into each. Add extra parmesan ontop of eggs and place in oven 15 -18 minutes until whites are set but yolks are still runny.
- Garnish with red pepper flakes
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