Skillet Eggs Four Ways

2 SmartPoints

Who doesn’t love a one-pan dinner? Couple that with a breakfast-for-dinner vibe and you have a weeknight winner! Here we have made a slight tweak to the traditional shakshouka (that insanely delicious middle-eastern egg dish clogging up your social feed) and made four versions. Whether you like the traditional tomato flavours, something a little more fresh and herbaceous, or a tangy Mexican flair, there is a version for everyone, and at only 2 SmartPoints per serving, there’s enough room in your budget to add a pita or crusty bit of bread to mop up all the delicious sauce!

Italian Skillet Eggs

 Prep time: 0:05  Cook time: 0:07  Serves: 2

Italian Skillet Eggs

Ingredients

  • 1 cup canned crushed tomatoes
  • 4 eggs
  • 1 Tbsp basil, torn
  • 1/3 cup mozzarella, part-skim, shredded 
  • ¼ tsp red chili flakes

Instructions

  1. Set a sauté pan with a tight fitting lid over medium-high heat and add the crushed tomatoes and bring to a simmer.
  2. Once sauce starts to simmer, create four wells in the sauce and crack an egg into each well.  Cook for 3 minutes. Cover for 2 more minutes until eggs are set to your liking. 
  3. Add basil, cheese and chili flakes and serve. 


Garden Skillet Eggs

 Prep time: 0:05  Cook time: 0:07  Serves: 2

Garden Skillet Eggs

Ingredients

  • 1/2 cup vegetable stock
  • 6 cups spinach
  • ¼ cup peas
  • 4 eggs
  • ¼ cup feta, crumbled 
  • 2 Tbsp parsley
  • 2 Tbsp dill

Instructions

  1. Set a sauté pan with a tight fitting lid over medium-high heat and add the vegetable stock and spinach. Allow spinach to wilt and stir in the peas.
  2. Create four wells in the spinach and crack an egg into each well.  Cook for 3 minutes. Cover for 2 more minutes until eggs are set to your liking. 
  3. Remove from heat and add the cheese and herbs and serve.

Mexican Skillet Eggs

 Prep time: 0:05  Cook time: 0:07  Serves: 2

 

Mexican Skillet Eggs

Ingredients

  • 1 cup salsa
  • ½ cup black beans
  • ¼ cup vegetable stock
  • splash hot sauce, to taste
  • ¼ cup corn
  • 4 eggs
  • 1 green onions, diced
  • ¼ cup cheddar cheese, shredded 

Instructions

  1. Set a sauté pan with a tight fitting lid over medium-high heat and add the salsa, black beans, hot sauce, vegetable stock, and corn, and bring to a simmer.
  2. Once sauce starts to simmer, create four wells in the sauce and crack an egg into each well.  Cook for 3 minutes. Cover for 2 more minutes until eggs are set to your liking. 
  3. Add green onions and cheese and serve. 


French Skillet Eggs

 Prep time: 0:35  Cook time: 0:07  Serves: 2


Ingredients

  • 1 cup eggplant, diced
  • 1 Tbsp salt
  • 1 cup zucchini, diced
  • ½ cup yellow bell peppers, diced
  • ½ cup veg stock
  • 4 eggs
  • ¼ cup goat cheese, reduced fat, crumbled

Instructions

  1. Place the diced eggplant in a colander and sprinkle salt. Let sit for 30 minutes to leach out the excess moisture and bitterness.
  2. Set a sauté pan with a tight fitting lid over medium-high heat and add the vegetables and vegetable stock and sauté until softened, 4-5 minutes.
  3. Create four wells in the vegetable mixture and crack an egg into each well.  Cook for 3 minutes. Cover for 2 more minutes until eggs are set to your liking. 
  4. Remove from heat and add the cheese and herbs and serve.