Summer Skillet Meal

A Cove Cuisine Main Dish

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Summer Skillet Meal

There’s something just beautiful about serving a rustic, homemade meal prepared in a cast iron skillet with veggies strait from the Cove garden

  • Dinner
  • {{ (10<60) ? (10) + 'm' : (10 %60==0)?(10 -10%60)/60 + 'h' : ((10 -10%60)/60 + 'h' + ' ' + 10%60 + 'm') }}
  • {{ (35<60) ? (35) + 'm' : (35 %60==0)?(35 -35%60)/60 + 'h' : ((35 -35%60)/60 + 'h' + ' ' + 35%60 + 'm') }}
  • Four to Six
  • Easy
  • :     
Main Dishes

Ingredients:

  • 3 tablespoons Extra Virfin Olive Oil
  • 1 smalls Yellow Onion, diced
  • 3 freshs Red Peppers, roasted
  • 1 freshs Zuchinni
  • 3 larges Tomatoes
  • 1 tablespoons Kosher Salt
  • 1 teaspoons Paprika
  • 5 freshs Eggs

Instructions:

  • 1 In large skillet or cast iron pan, gently heat 3 tbls of extra virgin olive oil. Add the onion and red peppers and saute until the onion just starts to turn translucent; 8-10 minutes.
  • 2 Add the tomatoes, kosher salt, and paprika. Bring to a boil, then lower the heat to a simmer and cook until the tomato thickens and can be pulled away from the bottom of the pan. This can take anywhere from 15-20 minutes.
  • 3 Once the tomato is fried, make a well in the vegetables and add the eggs one at a time. Once all of the eggs have been added to the pan, transfer it to the oven and broil for 3-4 minutes or until the eggs are set to your liking.

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Bon Appetit!

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