| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- One 14-ounce can San Marzano tomatoes, crushed by hand and mixed with half of the sauce
- 1/2 cup chopped kalamata olives
- 1/2 cup diced salami
- 3 tablespoons olive oil, plus extra for drizzling
- Kosher salt and freshly ground black pepper
- 1 cup torn fresh mozzarella
- 4 large eggs
- 1/2 cup fresh basil leaves, torn
- 4 slices country bread
- 2 cloves garlic
- Grated Pecorino Romano cheese, for sprinkling
Instructions
- Preheat the oven to 350 degrees F.
- In a medium cast-iron pan or braiser, bring the tomatoes and sauce, olives, salami and olive oil to a simmer over medium-high heat. Season with pepper and salt if necessary (the salami and the olives can be salty).
- Arrange the mozzarella on top, make 4 wells and crack an egg into each. Season the eggs with salt and pepper. Sprinkle the basil on top and drizzle with more olive oil. Transfer the pan to the oven and bake until the eggs are set but still runny, about 20 minutes.
- Toast the bread in a toaster and then rub with the garlic. Drizzle with olive oil, sprinkle with grated Pecorino and serve with the baked eggs.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 471 |
| Total Fat | 33 g |
| Saturated Fat | 10 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 23 g |
| Cholesterol | 239 mg |
| Sodium | 1019 mg |
Reviews
Followed recipe exactly and my non-excited husband was excited after the first bite. We really enjoyed it!
Really simple and so good! I followed the recipe and didn’t add anything. I will make this again.
We love this recipe! comes out perfect every time! i also love how versatile it is … we change out meats/cheeses/kinds of tomatoes/spices/etc. all of the time Thanks GZ!!
Wonderful and easy!!! I just recommend if using a cast iron pan put it in the oven for 15 minutes so the eggs don’t overcook
This was delicious! Super easy.
I made this with substitutions I think were better! :-)))) I used green Cerignola olives, pepperoni, and feta cheese! I also used Kroger (Ralphs) recipe beginnings frozen spinach that comes in portions. It was a very nice riff on shakshuka! I served it over a bit of smashed potato.
This is my frequent weekend breakfast. I have substituted ham when I don’t have salami in the fridge and this works great for breakfast. I do cover the pan and bake for 10-12 minutes to keep the yolks softer. It is quick, delicious and easy. I serve with a grilled English muffin to sop up the wonderful tomato sauce and egg yolk. YUM! Thank you GZ, love “The Kitchen”!
Made this for a Valentine’s Day brunch for my husband. He LOVED it. The cast iron skillet that I have is larger than what is called for so I bought a 28 oz can of San Marzano tomatoes, and still ended up needing to add about another half of a regular 14 oz can. But this made room for extra eggs, so win/win. I switched out prosciutto for the salami but that was the only change I made to the ingredients. We definitely prefer our egg yolks on the softer side so 10 minutes in the oven did the trick. Totally recommend this recipe for anyone wanting to wow your significant other, and would work for house guests also (if you have a bigger pan). YUM!
Simply amazing. My new favorite meal anytime of the day. Thanks, GZ!P.S. Next time I would bake it a little less. The egg yolks were cooked 🙁
This was great & so easy & quick to make. As for the doneness of the eggs, just watch the last few minutes, as they cook pretty quickly toward the end. The salty flavor (minus olives, sorry GZ, but I just hate the taste of olives!) was incredible. There was not a drop of sauce left when my husband & I were finished! Also liked that it was low carb without the bread. I will probably look at changing things up, maybe add mushrooms (hubby’s idea), just so I can make it more often with some variety. Thanks GZ and the Kitchen crew, love you guys!