A good start is this recipe, which we made today for Sunday brunch. It's another one of my "this is all the stuff I've got in the fridge, what I can make out of it?" recipes. It turned out amazing and I even got to enjoy one of Ja's Old Bay rimmed Bloody Marys while I cooked.
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| Jasin makes the BEST bloodies! |
Spicy Egg and Tomato Skillet Casserole
(serves 6-8 normal people or 3-4 VERY hungry people)
- 2 small onions
- 3/4 cup cooked kale
- 1/2 can Goya chipotle peppers in Adobo sauce *
- 1 tablespoon Kerrygold salted butter
- 1/2 cup sugar free tomato sauce
- dried parsley to taste
- dried oregano to taste
- dried basil to taste
- 6 large eggs
- approximately 8-12 small thin slices of fresh mozzarella cheese (I think feta would work very well here too, but didn't have any today)
* NOTE: If you don't like spicy food, you can replace the chipotle peppers with about 1/3 cup of mild salsa or chopped tomatoes.
1.) Roughly chop the onions, kale and chipotle peppers. I used my Ninja appliance because I'm lazy.
2.) Melt the butter on the skillet on medium heat, making sure to coat the entire bottom of the pan.
3.) Being careful not to burn the butter, spread the vegetable mixture evenly on the skillet and cook until the onions became nearly transparent.
4.) Evenly spread the tomato sauce and spices on top of the vegetable mixture and let it saturate. Do NOT let this boil - keep on a level medium heat.
5.) Crack your eggs one at a time into a small measuring cup and pour each one carefully from the cup into the pan (this helps ensure the eggs are evenly distributed).
6.) Once the egg soaks in and the whites begin to lose transparency, arrange your slices of mozzarella around the eggs.
7.) Cover the casserole with a lid or some tinfoil and let cook for 5-10 minutes more - if you want yolky eggs, err on the shorter side. For completely set egg yolks you may need to let cook for a little longer than 10 minutes. We did about 12 minutes, as Ja likes his eggs hard. (...that's what she said?)
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| While the casserole cooked, I had time to fry up a few small slices of bacon as a side dish. |
We really enjoyed this and it only took about 25 minutes to make on a leisurely Sunday afternoon. Added bonus - it made a LOT, but it's so good we'll probably end up eating more for dinner (and maybe for my lunch tomorrow) !
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| SO GOOD! |
Φιλάκια,
Alex
