30 min Serves 2 VegetarianFamily friendly

Italian Tomato-and-Egg Skillet with Parmesan

Name: Italian Tomato-and-Egg Skillet with Parmesan
Total time: 30 min
Yield: 2 servings
Ingredients: 0.5 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1.5 tablespoons olive oil; 14.5 ounces crushed tomatoes; 0.5 teaspoon dried oregano; 0.125 teaspoon red pepper flakes; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 cups baby spinach; 4 each large eggs; 0.25 cup Parmesan, finely grated; 8 ounces crusty Italian bread; 6 leaves fresh basil leaves

A cozy Italian supper with soft eggs, savory tomato sauce, and plenty of crusty bread for dipping.

Ingredients

0.5 mediumyellow onion, finely chopped

2 clovesgarlic, minced

1.5 tablespoonsolive oil

14.5 ouncescrushed tomatoes

0.5 teaspoondried oregano

0.125 teaspoonred pepper flakes (optional)

0.5 teaspoonsalt

0.25 teaspoonblack pepper

2 cupsbaby spinach

4 eachlarge eggs

0.25 cupParmesan, finely grated

8 ouncescrusty Italian bread

6 leavesfresh basil leaves (optional)

Steps

Step 1 of 5

Warm the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes; stir in the garlic for 30 seconds.

Step 2 of 5

Add the crushed tomatoes, oregano, red pepper flakes if using, salt, and black pepper. Simmer uncovered, stirring occasionally, until slightly thickened, about 8 minutes.

Step 3 of 5

Stir in the spinach and cook until just wilted. Make four small wells in the sauce and crack an egg into each well.

Step 4 of 5

Cover the skillet and cook over medium-low heat until the egg whites are set and the yolks are still soft, 6 to 8 minutes. Sprinkle with Parmesan and basil.

Step 5 of 5

Toast the bread and serve alongside the skillet for dipping into the tomato sauce and runny yolks.

1 / 5

All steps

1Warm the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes; stir in the garlic for 30 seconds.
2Add the crushed tomatoes, oregano, red pepper flakes if using, salt, and black pepper. Simmer uncovered, stirring occasionally, until slightly thickened, about 8 minutes.
3Stir in the spinach and cook until just wilted. Make four small wells in the sauce and crack an egg into each well.
4Cover the skillet and cook over medium-low heat until the egg whites are set and the yolks are still soft, 6 to 8 minutes. Sprinkle with Parmesan and basil.
5Toast the bread and serve alongside the skillet for dipping into the tomato sauce and runny yolks.

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Italian Tomato-and-Egg Skillet with Parmesan

Ingredients

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