spicy tomato skillet eggs

with prosciutto

I am the busiest lazy person on the planet. I don’t even know how it’s possible to be both, but oh, I manage. I also regret every plan I’ve ever made. Did I invite you over for brunch? I’m dreading it. But luckily, I ALWAYS have the ingredients for this divine, painfully simple crowd-pleaser. Sopping up the eggy tomato sauce with focaccia *almost* makes me not regret inviting someone into my home/getting out of bed.

(Oh, and by the way, if I’m calling you, be a doll and please don’t. Ever. Answer. Send me to voicemail. It is the greatest gift.)

Prep Time: 10 minutes

Total Time: 20 minutes

Serves 3 to 6

ingredients

for the eggs

  • 4 cups Perfect Tomato Sauce

  • 1 teaspoon red pepper flakes, or more to taste

  • 6 eggs

  • Kosher salt

  • 8 thin slices prosciutto (3 ounces)

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon chopped fresh oregano

  • Buttered toast, for dipping

for the perfect tomato sauce

  • ½ cup extra-virgin olive oil

  • 2 cups diced onions (about 2 medium)

  • 2 tablespoons finely minced garlic (about 4 cloves)

  • 3½ pounds juicy, ripe Roma (plum) tomatoes, diced, or 1 (28-ounce) can diced tomatoes plus 1 (28-ounce) can crushed tomatoes

  • 2 tablespoons chopped fresh oregano

  • 2 tablespoons chopped fresh thyme

  • 1 tablespoon chopped fresh rosemary

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

steps

MAKE THE TOMATO SAUCE:

  1. In a 4-quart saucepan, heat the oil over medium heat.

  2. Add the onions and cook, stirring, until translucent and beginning to turn golden, about 13 minutes.

  3. Add the garlic and cook until fragrant, 1 minute longer.

  4. Add the tomatoes, oregano, thyme, rosemary, salt, and pepper.

  5. Bring to a boil, then reduce to a simmer and cook until the sauce thickens slightly, 25 to 30 minutes for fresh tomatoes, 20 to 25 minutes for canned.

MAKE THE EGGS:

  1. In a heavy 12-inch skillet, combine the tomato sauce and red pepper flakes and cook over medium-high heat until the sauce is bubbling.

  2. Form 6 wells in the sauce and crack an egg into each well. Reduce the heat to medium, season the eggs with salt, and cook until the whites are set but the yolks are runny, 8 to 9 minutes.

  3. Midway through the cooking, tear the prosciutto and form it into little bundles, then tuck them into the sauce all around the pan.

  4. Drizzle everything with the olive oil, garnish with the oregano, and serve with toast.

Recipe from/inspired by: Cravings by Chrissy Teigen
#spicy #eggs
spicy tomato skillet eggs