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The ingredients needed to cook Italian egg bake (Shakshuka):
- Take 4 oz. Prosciutto
- Get 1/2 C. Red onion, chopped
- Use 1/2 C. Fresh oregano, chopped
- Use 1/2 C. Fresh basil, chopped
- Take 1/4 C. Milk
- Provide 2/3 C. Shredded or grated parmesan cheese
- Provide 1/2 tsp. Garlic, minced
- Get 1/4 tsp. Sea salt and pepper, each
- You need 1/2 C. Fresh tomato, chopped
- Prepare 1 C. Tomato sauce
- Get 5 large eggs
- Prepare Red pepper flakes for garnish
Steps to make Italian egg bake (Shakshuka):
- Preheat oven to 425° F.
- Pan fry the prosciutto and onion together over medium heat in a cast iron skillet until prosciutto is crisp and onions softened. Remove from heat.
- Whisk together the milk, and parmesan cheese. Stir in the garlic, salt and pepper, tomato, tomato sauce, and herbs.
- Pour the mixture over the prosciutto and onions. Create 5 small wells in the pan and crack eggs into each. Add extra parmesan ontop of eggs and place in oven 15 -18 minutes until whites are set but yolks are still runny.
- Garnish with red pepper flakes
Stir in the garlic, salt and pepper, tomato, tomato sauce, and herbs. Pour the mixture over the prosciutto and onions. Typically, Shakshuka is a Mediterranean breakfast dish of baked eggs in a tomato sauce that incorporates spices from that region; paprika, cayenne, cumin. I've had modified versions of this dish that incorporated a variety of diced vegetables from sweet potato to eggplant, and absolutely loved them. Heat oil in a large deep frying pan over medium heat.
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