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Eggcellent Comfort Food! #shorts #recipes #breakfast



Comfort for breakfast, lunch or dinner!
Ingredients
3 tablespoons olive oil
4 cloves garlic, minced
½ tsp crushed red pepper flakes (to preference)
¼ cup finely chopped onions
2 cups marinara sauce (store bought or homemade)
2 tbsp parsley (dried or fresh)
2 tbsp oregano (dried or fresh) you can substitute basil
4-6 eggs
Bread for serving (homemade or store-bought)
SAUCE: Grab a large skillet that you have a lid for. Starting in a cold skillet, add the olive oil, minced garlic, and red pepper flakes to the skillet and sauté for 5 minutes over low heat, stirring occasionally so nothing burns. Then, kick up the heat to medium-high, add the onions and continue to stir and cook for an additional 3-4 minutes. Pour in the sauce and season with a generous sprinkling of salt. Add the parsley, pepper and oregano and cook over medium-low heat until it reaches a simmer. Then, let simmer for 12-14 minutes.
Using the back of a spoon, make a well in the sauce. If the well holds for 30-40 seconds, the sauce has reduced. If it doesn’t allow for it to continue cooking for a few more minutes. Then, gently add the cracked egg into the prepared divot. Repeat this with the remaining eggs. Season with salt and pepper. Cover and cook for 4-6 minutes for a firm yolk, if you prefer runny egg yolks, cook for 2-3 minutes.
BREAD: While the eggs are cooking, drizzle the bread with a little olive oil and cook on high in a pan or griddle until toasted.
Serve and ENJOY!

3 Comments

  1. @SeasonedwithGreer

    Comfort for breakfast, lunch or dinner!
    Ingredients
    3 tablespoons olive oil
    4 cloves garlic, minced
    ½ tsp crushed red pepper flakes (to preference)
    ¼ cup finely chopped onions
    2 cups marinara sauce (store bought or homemade)
    2 tbsp parsley (dried or fresh)
    2 tbsp oregano (dried or fresh) you can substitute basil
    4-6 eggs
    Bread for serving (homemade or store-bought)
    SAUCE: Grab a large skillet that you have a lid for. Starting in a cold skillet, add the olive oil, minced garlic, and red pepper flakes to the skillet and sauté for 5 minutes over low heat, stirring occasionally so nothing burns. Then, kick up the heat to medium-high, add the onions and continue to stir and cook for an additional 3-4 minutes. Pour in the sauce and season with a generous sprinkling of salt. Add the parsley, pepper and oregano and cook over medium-low heat until it reaches a simmer. Then, let simmer for 12-14 minutes.
    Using the back of a spoon, make a well in the sauce. If the well holds for 30-40 seconds, the sauce has reduced. If it doesn't allow for it to continue cooking for a few more minutes. Then, gently add the cracked egg into the prepared divot. Repeat this with the remaining eggs. Season with salt and pepper. Cover and cook for 4-6 minutes for a firm yolk, if you prefer runny egg yolks, cook for 2-3 minutes.
    BREAD: While the eggs are cooking, drizzle the bread with a little olive oil and cook on high in a pan or griddle until toasted.
    Serve and ENJOY!

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