"Chances are you haven’t made Italian eggs at home before. They might seem intimidating, hard to make, and fancy. But the good news is they are easy to make, require fewer ingredients than other breakfast recipes, they come out delicious and can be made gluten and dairy free in under 20 minutes."
15 Minute Italian Eggs
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Prep time: 5mins
Cook time: 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 teaspoon olive oil
- 2 (14.5 oz can) Muir Glen Fire Roasted Diced Tomatoes, undrained
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 4 large eggs
- 1/4 cup shredded cashew cheese
- 1/4 cup fresh basil, chopped
Method
Step 1
Pour the tomatoes with their juice into a large skillet. Add the salt, oregano, pepper, and red pepper flakes. Bring to a simmer over medium-high heat.
Step 2
Reduce the heat to low and simmer the sauce for 5 minutes.
Step 3
Make four gentle holes with the back of a spoon and carefully crack the eggs into the holes. The eggs should be nestled among the tomatoes.
Step 4
Increase the heat to medium-low and cook until the whites solidify for 7-10 minutes. Add the cashew cheese and let it melt.
Step 5
Drizzle each egg with olive oil and red pepper flakes when cooked to the desired doneness. Serve immediately.
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