You can use normal ground pork and spice it yourself or add it plain if you like a more tomato forward shakshuka. Italian Sausage- I think that this adds a ton of flavor and a bit of spice.I say one teaspoon but what I really mean is one large spoonful. Garlic- I subscribe to the camp of the more garlic the better.Feel free to use white/yellow/sweet onion or leave it out altogether. Red Onion- I love sautéed red onion because it loses a lot of that bite upon cooking and just becomes sweet.If you take out the bacon, add in some oil. Crunchy bacon adds those elements and I love it! Plus you don't have to add extra oil to sauté. Bacon- I really like my food smoky with a bit of fat.I always adjust for my own tastes and what I have in the pantry and I encourage you to do the same! Here is what I used for this recipe, but feel free to make your own sauce or use leftover marinara sauce from last night's dinner. If you have been following That Zest Life for a while, you know that I never ever make a recipe exactly as written. This is why I love the skillet that I use, although it can be a bit small for large batches of Eggs in Purgatory. If you are using a cast iron skilled without the enameling be careful, since according to America's Test Kitchen simmering an acidic dish in cast iron for longer than 30 minutes imparts a metallic taste to the dish. If you're looking to save money, this enameled cast iron is beautiful and much more affordable with great reviews. If you love your enameled Dutch oven you will love an enameled cast iron skillet. It's non-stick and it perfect for serving. I love my enameled cast iron skillet from Le Creuset. You can use any large skillet that will hold your sauce. One of the great things about Eggs in Purgatory dish is that you can cook it in one pan on the stove and serve your entire family. I honestly prefer to serve it this way versus over pasta! Check out the recipe card for more detailed instructions on how I use leftover sauce for a quick breakfast. Want to make this recipe extra fast and easy? Use leftovers! I often use my leftover Meat Sauce with Double Italian Sausage.
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