looks like we’re thawed out from snowzilla (ok, well not exactly, i still can’t find my driveway due to a 5-foot-high snow mound blocking the entrance), and we can actually go to the grocery store with ease (instead of fighting through the crazies who think that milk, bread, and eggs are the key to survival and the drunk people stumbling down the isles with their arms full of triscuits, ice cream, and vodka).
so you’re ready for a new recipe, right? at the least, you can stash this recipe away for your next weekend breakfast, because let’s face it, that’s the only time we actually make breakfast, otherwise it’s greek yogurt or avocado toast (or both).
we learned about breakfast skillets on our last trip to the catskills, when we ate breakfast at table on ten before heading back to the big city. who knew that something so simple as eggs baked over red sauce could be so satisfying? fortunately for us, we had both leftover red sauce from dinner earlier last week and leftover romesco sauce from a small dinner party on friday. ladled over a bed of hot leftover rice, and we forgot the only non-leftover part of this meal was the eggs.
stay tuned (hopefully next week) for the easiest vegan red tomato sauce (most tomato sauce is vegan, btw, unless you put in butter or cream), but in case you need to make this recipe NOW, jarred red sauce will do in a pinch. our red sauce was a little bit chunkier, since it has diced carrots and celery in it, which makes this otherwise soupier dish feel a little heartier.
this dish is served over cooked white rice. don’t like rice? toast some good crusty bread and dunk it in the sauce instead. is brown rise your thing? more power to ya! want to punch up the spice? stir in some cayenne to the red sauce. want it creamier? add some heavy cream to the red sauce before putting it in the pan. we already had romesco sauce in the fridge, so we added a ladle or two to the pan before cracking in the eggs.
this dish can literally be “made fancy” with almost any add. i think next time i want to drizzle pesto over the eggs or lay leaves of basil over it. OMG, add basil AND chunks of mozzarella and it’s basically breakfast margarita pizza without the pizza!
lastly, if you’re not vegetarian, serve it with bacon. you must serve it with bacon…
tell me what you do to spice up this dish! (then thank me later :P)