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.