| Prep Time | 5 |
| Cook Time | 10 |
| Servings |
|
Ingredients
- 2 Tbsp. Pickle Creek Greek Oregano and Garlic Olive Oil
- 2 eggs
- 1/2 c. marinara sauce
- 1/4 c. shredded mozzarella
- 2 Tbsp. freshly grated Parmesan
- 1 tsp. Pickle Creek Dried Oregano
- sea salt & freshly ground black pepper
Ingredients
|
|
Instructions
- Add the marinara to a small saucepan. Heat the sauce at a medium-low temperature to slowly warm through.
- Meanwhile, heat a wide skillet over medium-high heat and drizzle in the olive oil (a couple of swirls around the edge of the pan). Pick up the pan and tip it this way and that so the olive oil coats the bottom of the pan. Return the skillet to the heat. In a small bowl, crack open 2 eggs and add a pinch of sea salt and a dash of black pepper.
- When the skillet is uniformly warm (but before the olive oil begins smoking), add the eggs. You can break open the yolks if you prefer your eggs hard fried, or you can leave the yolks intact and prepare the eggs over-easy style (my preference for this dish).
- When the eggs are cooked, remove them from the pan and place them on a large plate or in a wide, shallow bowl. Smother the eggs with the gently simmering marinara sauce. Spread mozzarella cheese evenly over the eggs. Sprinkle on Parmesan cheese and oregano. Add sea salt and black pepper to taste.
- This dish is most excellent when paired with a piece of warm or lightly toasted Italian bread. Enjoy!
Share this Recipe
