Shakshuka with salami, mozzarella & basil
I am such a sucker for an egg dish. I will put an egg on just about anything!!
Eggs baked in tomato sauce, also known as “Eggs in Purgatory” is the most comforting one-pot dish. This version gets some extra love from the addition of salami, mozzarella and fresh basil. YUM!
All you need is some thick crusty bread to dive right into this meal which is perfect for breakfast, lunch or dinner!
XO, km
THE DISH:
Baked Eggs in Tomatoes with Salami, Mozzarella & Basil | Serves 4-6
THE STUFF:
3 tablespoons extra-virgin olive oil
½ yellow onion, diced
1 small red pepper, cored, seeded and diced
Kosher S+P
1 cup Genoa salami, diced
2 cloves garlic, thinly sliced
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can crushed tomatoes
6 eggs
4 ounces fresh mozzarella, sliced
3 tablespoons grated Parmesan cheese
3 tablespoons chopped fresh basil
THE HOW-TO:
Preheat the oven to 350°F.
Heat the olive oil in an ovenproof skillet over medium-high heat. Add the onions and red pepper and season generously with salt and pepper. Sauté until vegetables soften, about 5 minutes. Add the Olli Genoa salami and garlic and sauté, stirring a few times, for 2 more minutes.
Stir in the diced and crushed tomatoes and season with ½ teaspoon salt and ¼ teaspoon pepper. Cover the pan and let simmer until the tomatoes deepen in color, about 15 minutes.
Uncover the pot and, using a wooden spoon, create pockets for the eggs. Carefully crack an egg into each pocket. Place the mozzarella slices on top of the tomato sauce, around the eggs. Transfer to the oven and bake until egg whites are opaque and the yolk is still runny, about 10 minutes
Remove from the oven, sprinkle with Parmesan cheese and top with fresh basil. Serve with plenty of warm crusty bread.