Recipe courtesy of Ree Drummond
Episode: Simple Meals
Total:
25 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat a grill pan over medium-high heat. Brush the bread with some olive oil and season with salt and pepper. Grill until nicely toasted on both sides.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms, peppers and red pepper flakes. Season with salt and pepper and cook until the vegetables are just starting to brown, a few minutes. Add the tomatoes and bring to a simmer. Add some water if it is too thick.

Using a large metal spoon or ladle, form 6 evenly spaced divots. Crack an egg into each space and season with salt and pepper. Cover and simmer until the eggs are cooked to your liking.

Spoon some sauce over each slice of bread and top with an egg. Drizzle with olive oil.

IDEAS YOU'LL LOVE

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Scrambled Eggs Unscrambled

Recipe courtesy of Alton Brown

Deviled Eggs

Recipe courtesy of Josh Cohen

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Baked Eggs in Hash Brown Cups

Recipe courtesy of Ree Drummond

Perfect Poached Eggs

Recipe courtesy of Alton Brown

Egg Rolls

Recipe courtesy of Food Network

Orzo with Sun-Dried Tomatoes

Recipe courtesy of Food Network Kitchen

Roasted Shrimp with Cherry Tomatoes

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking