Spicy Tomato Skillet Eggs

Bethany and I have been working our way through Chrissy Tiegen's cookbook, Cravings.  This weekend we made her "Spicy Tomato Skillet Eggs".  This one pot wonder is as impressive as it looks: hearty, filling, and surprisingly healthy.  This is a great brunch recipe and would be perfect for entertaining.  Although Bethany and I ate ours straight out of the skillet, you could spoon out an egg for each of your guests and serve with various sides.

Ingredients:

4 cups of favorite tomato sauce (we used Chrissy's)

1 tsp. red pepper flakes

8 slices of thin prosciutto

6 eggs

salt/pepper

fresh oregano

olive oil

crusty bread

Making it happen:

Heat the tomato sauce and red pepper flakes over med-high heat until bubbling.  Make six holes in the sauce and crack an egg into each hole.  

Note: You want to make sure the egg reaches the bottom of the dish.  Make sure you can see the bottom of the skillet before cracking the egg.  I recommend one egg at a time.  

Once you have cracked all of the eggs, salt and pepper them, turn the heat to medium, and leave them alone.  Let the eggs cook for 9 minutes, until the whites have set but the yolks are runny.  Mid-way through the eggs cooking, bundle one slice of prosciutto at a time and nestle them in the sauce between the eggs.  Once the eggs have set, remove from heat and top with chopped oregano and olive oil.  Serve along crusty bread for dipping.