This post first appeared over at Real Housemoms where I’m a contributor.
There have been many days when I’ve found myself eating breakfast alone. It’s usually on those grand days after I’ve taken two of the kids to school, and the other two haven’t yet emerged from their rooms and my husband is snoring soundly in our bed. It’s my time. So I enjoy it by indulging in one of my favorite breakfasts: Single Serving Shakshuka.
I love how super simple this dish is. I literally have it put together before the oven is done heating up. Stupid oven. It should heat up faster, am I right? Totally. You could totally go fancy and mash up some stewed tomatoes in the pan over the stove first, and slowly season it up, but when you want to get to eating before you’re discovered, grabbing your favorite marinara sauce is the way to go. It never steers me wrong.
- 1 C Marinara
- 1 tsp Kosher Salt
- 1 tsp Cracked Pepper
- 2 Tbsp Pesto
- 2 Eggs
- 3 Tbsp Parmesan Cheese
- Preheat oven to 350 degrees. In a small cast iron skillet, add the marinara. Sprinkle the salt and pepper over the marinara, then gently stir in the pesto.
- Make a slight depression in the the center of the mixture, then crack the eggs into the depression.
- Top with the Parmesan cheese, then bake for 13-15 minutes for over easy eggs.
While the oven is heating up, I add my marinara to the pan, seasoning it up with a touch of salt and pepper, then stir in my secret flavor-savor: basil pesto. ZOMG. You guys, it takes this dish to a whole new level. And again, you can make your own pesto, or grab a jar from the store. It all depends on how much time you want to spend on making your breakfast.
I almost said brekkie. Someone kill me, please.
Aaaaaanyway. Using a small cast iron skillet, you can easily fit two eggs for a healthy adult appetite. I like to serve mine with some crusty bread. My husband and kids prefer tortillas. Either way, it’s all good. Sprinkle with some fresh Parmesan cheese and basil strips and this single serving shakshuka is ready to be devoured!