Best 4 Italian Skillet Eggs Recipes

ITALIAN SKILLET EGGS

Steps:

• Melt I Can't Believe It's Not Butter!® Spread in large skillet over medium heat and cook mushrooms, sitrring occasionally, until golden, about 5 minutes. Stir in spinach, cook unitl wilted, about 1 minute.
• Stir Pasta Sauce into skillet; heat through. Carefully break eggs into skillet, evenly spaced. Do Not Stir. Cover and cook over medium heat until egg whites have set and yolks reached desired doneness.
• Sprinkle with cheese and basil before serving.

ITALIAN EGGS

Steps:

• Pour the can of tomatoes with their juice into a large skillet.
• Stir in the salt, oregano, pepper, and red pepper flakes. Bring to a simmer over medium-high heat.
• Reduce the heat to low and simmer the sauce for 5 minutes. Taste. Add more seasoning, if desired.
• Use the back of a spoon to nudge some tomatoes apart. Carefully crack an egg into the liquid where the tomatoes used to be. Make space for another egg and then crack it in. Repeat with the remaining eggs. The eggs should not be submerged but should be nestled among the tomatoes.
• Increase the heat to medium-low and cover the skillet. Cook until the whites have solidified but the yolks are still runny, 7-10 minutes. Note that with my stove and my skillet I have to turn the pan periodically so that the eggs heat evenly and cook in the same amount of time. You may need to do the same.
• When the eggs are cooked to the desired doneness, drizzle each egg with some olive oil and sprinkle with Parmesan and basil/parsley (if using).

RATATOUILLE SKILLET EGGS

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the scallion whites, zucchini, eggplant and red pepper flakes. Cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Add the garlic and season with salt and pepper. Continue cooking until the garlic is softened, about 1 more minute.
• Stir the tomatoes, beans (and their liquid) and 1/2 cup basil into the skillet and bring to a simmer. Cook, stirring occasionally, until the sauce thickens, 6 to 8 minutes.
• Reduce the heat to medium low to maintain a gentle simmer. Make 8 wells in the sauce and crack 1 egg into each well; season each with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 8 to 10 minutes. Remove from the heat and top with the scallion greens and the remaining 1/2 cup basil. Drizzle with the remaining 1 tablespoon olive oil. Serve with the baguette.

ITALIAN CLOUD EGGS

Steps:

• Preheat oven to 450°. Separate eggs; place whites in a large bowl and yolks in 4 separate small bowls. Beat egg whites, Italian seasoning, salt and pepper until stiff peaks form., In a 9-in. cast-iron skillet generously coated with cooking spray, drop egg white mixture into 4 mounds. With the back of a spoon, create a small well in the center of each mound. Sprinkle with cheese. Bake until light brown, about 5 minutes. Gently slip an egg yolk into each of the mounds. Bake until yolks are set, 3-5 minutes longer. Sprinkle with basil and tomatoes. Serve immediately.