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Italian-Style Egg Skillet

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This Recipe is easily one of my go-to's. It's quick, and the ingredients are always stocked here at our house as they are super basic. Flavourful and filling, this recipe is perfect if you're having a nice brunch with friends, or if you just wake up and feel like you want to eat something hearty! I always use my ancient cast iron skillet for saucy egg bakes. It never lets me down!

Italian-Style Egg Skillet

The base of this recipe is pretty versatile. you can also serve it on top of spaghetti squash or zucchini noodles. Add potatoes and make it an italian style hash! Throw a couple of fried or poached eggs ontop? Perfect. Sometimes I will replace the bacon with ground italian sausage, but why replace when you just use both? smokey bacon and Italian sausage..mmmmm....

Buck Naked Kitchen - Italian-Style Egg Skillet

I'm posting this picture of a bulb of garlic only because I think its pretty dang good. If you follow me on Instagram you'll know that i just started using my Canon EOS 20D SLR to take pictures and that I admitted to not having a hot clue on how to use it. I spent most of yesterday reading the manual , watching youtube videos, and playing with a few settings you guys suggested I use (thank you for your help!)..

Buck Naked Kitchen - Italian-Style Egg Skillet

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Italian-Style Egg Skillet

Serves 2

Prep/time 30 mins

Ingredients

  • 5-6 Slices of chopped Bacon (or 1/2 LB Italian ground sausage)
  • 1/2 Cup Onion, chopped
  • 3/4 Cup Green Pepper, chopped
  • 1 Cup Mushrooms, diced
  • 3 Cloves Garlic, minced
  • 1-16oz can diced tomatoes
  • 1 Tbsp Dried Italian Herb Blend
  • 1/2 Tsp Red Chili Flakes
  • 6-8 Fresh Basil leaves, chopped + more to garnish
  • 4 eggs

Method

  1. Preheat oven to 420 Degrees. Add bacon (or Italian sausage) to an oven safe skillet on medium heat. cook until the bacon starts to brown. Drain the excess fat, but still leave a little bit for the onion to cook in! 
  2. Add your onion and cook until translucent (about 5 mins). Throw in the green pepper and mushrooms and cook until they soften just a bit, we don't want soggy veggies! Add the garlic and cook until fragrant (30 seconds).
  3. Reduce your heat and add in the diced tomatoes, dried Italian herbs, and chill flakes. Simmer for a couple minutes, stir in the chopped fresh basil. Create 4 wells in the sauce and crack the eggs right in. 
  4. Bake in the oven for 10-15 mins, until the egg whites are set, but the yolk soft! Sprinkle with more fresh basil and enjoy! 

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