Egg Parmigiana

Egg Parmigiana
Egg Parmigiana
The Classic With Fried Eggs
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  1. 3-4 cups homemade tomato sauce
  2. 12 pastured eggs
  3. 2-3 Tablespoons coconut or olive oil
  4. Pink Himalayan salt and pepper to taste
  5. Fresh basil and Pecorino Romano cheese for garnish
  1. Warm tomato sauce in a covered skillet
  2. In a separate skillet add oil and crack the eggs in batches of 4
  3. Break the yolks and sprinkle with salt and pepper
  4. Flip once
  5. Add the eggs to the tomato sauce and allow to simmer while you fry the rest of the eggs
  6. Plate 2-3 eggs on top of each other and top with fresh basil and cheese
  1. It's a neat twist on breakfast for dinner.
The Keyes Ingredients

Posted on

June 20, 2014

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