Italian Skillet Eggs

Craving a cozy, one-skillet breakfast that’s worlds away from plain scrambled eggs? Enter Italian Shakshuka: tender poached eggs nestled in a vibrant tomato sauce brimming with golden mushrooms and wilted spinach, all crowned with melty mozzarella and fresh basil ribbons.

Course Main Course

Cuisine Italian

Keyword Eggs in Purgatory, Italian poached eggs, Italian Shakshuka, Italian Skillet eggs, poached eggs in tomato sauce Italian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 355kcal

Author Evelyn Osborn

Equipment

Skillet
Sharp Knife

Ingredients

1 Tablespoon butter
1 cup brown baby portobello mushrooms sliced
6 ounces fresh baby spinach
1 ½ cups chunky pasta sauce
6 eggs
¼ cup Mozzarella Cheese grated
1 Tablespoon fresh basil leaves cut into ribbons
Freshly ground black pepper

Instructions

Melt 2 Tablespoons butter in a large (10–12 inch) skillet over medium-high heat. Add the sliced mushrooms and sauté, stirring occasionally, until they’re golden and tender, about 5 minutes.
Toss in the fresh spinach and stir just until wilted, about 1 minute.
Pour in 1½–2 cups of your favorite chunky pasta sauce (or marinara). Stir and let it bubble until hot all the way through.
Make little wells in the sauce and gently crack in 4 eggs, spacing them evenly. Season with freshly cracked black pepper (no stirring!).
Cover the skillet, reduce heat to medium, and cook 4–7 minutes until the whites are set but the yolks are still runny (or longer if you prefer firmer yolks).
Uncover, scatter shredded mozzarella over the top, and finish with ribbons of fresh basil. Serve straight from the skillet with crusty bread for scooping up every last saucy bite. Dinner (or brunch) is served!

Nutrition