Redgate Kitchen

something for breakfast, lunch, or dinner

One of our family favorites, typically enjoyed during weekend brunches. During the days of quarantine, however, it has become a staple for any meal of the day. It has great color, flavor, and is quick to prepare. What is really nice about making it during this era of endless cycles of the dishwasher is that it is a one-skillet recipe! This is my modified version of Melissa Clark’s recipe found in NYT Cooking.

ingredients

3 tbsp extra virgin olive oil

1 medium to large onion, thinly sliced

3 garlic cloves, thinly sliced

1 tsp cumin

1 tsp paprika

1 28 oz can of diced tomatoes, juices included (my preference is San Marzano)

3/4 tsp kosher salt

freshly ground pepper

6 eggs

chopped cilantro or parsley

(** I don’t use ground cayenne to avoid complaints from the kids but feel free to do so, about 1/8 tsp if you do. I also don’t use red peppers in mine but that is typically found in shakshuka so feel free to add it to yours).

instructions

1. pre-heat oven to 375℉
2. heat olive oil in skillet, cook onions over medium until very soft (10-15 min)
3. add in garlic and cook for 1-2 more minutes
4. stir in cumin, paprika (and cayenne if you are using) for 1 minute
5. pour in canned diced tomatoes and season with salt and pepper
6. simmer until the mixture has thickened (10 minutes) – give it a quick taste and adjust seasonings as needed
7. gently crack eggs into the skillet over the tomatoes
8. season the eggs with salt and pepper
9. place the skillet in the oven and bake for 7-10 minutes (the eggs should be just set)
10. sprinkle with either fresh chopped cilantro or parsley

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