eggs for dinner

Shakshuka (aka Eggs in Hell) is an easy dish made of eggs poached in a spicy tomato sauce. It's so simple to make and can be prepped for breakfast, brunch, or dinner! 

Shakshuka with Italian Sausage

olive oil

Italian sausage

sweet Vidalia

paprika paprika

salt,

pepper,

garlic cloves, finely minced or pressed

tomatoes

eggs (or a couple more if desired)

To a large skillet, add the olive oil, sausage, onions,...

To a large skillet, add the olive oil, sausage, onions, smoked paprika, salt, pepper, and cook for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir intermittently and break up the sausage as it cooks.

Add the garlic and cook for about 1...

Add the garlic and cook for about 1 minute or until fragrant; stir intermittently.

Add the tomatoes and juice, stir to combine,...

Add the tomatoes and juice, stir to combine, and allow tomatoes to simmer for about 3 to 5 minutes, or until slightly thickened and reduced.

Evenly crack the eggs around the skillet, cover,...

Evenly crack the eggs around the skillet, cover, and cook for about 5 minutes, or until eggs are as set as desired.

Evenly sprinkle with parsley, additional salt and pepper...

Evenly sprinkle with parsley, additional salt and pepper if desired, and serve immediately. Eggs are best warm and fresh.

Eggs for dinner? This weekday open-faced sandwich recipe is topped with lentils, mushrooms, and a fried egg!

Egg and Mushroom Open-Faced Sandwiches

1 (14 g) dried mushrooms

chicken broth

1 (300 g) ricotta cheese

(10 g) chives, finely chopped

lb (225 g) cremini mushrooms, cut into thin wedges

2 thinly sliced

1 (14 oz/398 ml) lentils,

tsp (2.5 ml) balsamic vinegar

bread,

In a coffee grinder or small food processor, chop the dried mushrooms to a fine powder. Add the chicken broth. Set aside.

In a bowl, combine the ricotta with the chives and parsley. Season with salt and pepper. Set aside.

In a skillet over medium-high heat, brown the cremini mushrooms and shallots in 2 tbsp (30 ml) of the oil for 5 minutes. Add the lentils and broth mixture. Bring to a boil and let reduce until almost dry. Add the vinegar. Adjust the seasoning.

In a non-stick skillet over medium-high heat, heat the remaining oil. Carefully crack the eggs into the skillet and cook on one side only for 2 to 3 minutes or until the whites are cooked and the edges lightly browned. Season with salt and pepper.

Spread the ricotta mixture over the bread slices. Top with the mushroom mixture and an egg. Serve with a green salad, if desired.

https://cdn.jwplayer.com/v2/media/nTQN2bLQ

Washing Mushrooms

&lt;p&gt;Because leeks are grown partly underground, grit often lodges between the layers of the leaves, so they must be rinsed well before cooking. Trim off the roots and the dark green tops. Halve the leeks lengthwise and rinse thoroughly under cold running water while separating the layers to remove all the grit.&lt;/p&gt;

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Top 3 eggs for dinner recipes from across the web

The most viewed eggs for dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shakshuka with Italian Sausage

Egg and Mushroom Open-Faced Sandwic...

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The most viewed eggs for dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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