Yumyumyum, in other words.
Here’s your new favorite brunch item! Baked eggs. Anyone who knows me knows that I do not actually like eggs in their purest form. Runny yolks are questionable, don’t get me started on hard boiled eggs, and scrambled eggs are good for approximately 3 seconds before they turn cold and sad. Omelettes are on my happy list because veggies and cheese can be involved, and quiche is a no-brainer because of the crust, clearly. However, I’m always on the hunt for ways to use eggs that I do like, because they’re cheap and a great source of vegetarian protein.
Obviously I added pork to this so we are NOT left with a vegetarian dish, but what we end up with instead is something similar to shakshuka, a Middle Eastern baked eggs dish that I’m super into finding pictures of on the internet because the combination of flavors and textures and colors is just so pretty and appealing to me. Tangy sweet tomatoes, creamy eggs, garlic + onion, and I started with chorizo to bring extra savory flavor to the party.
Bread for dunking is a must, mimosas would be perfect for a brunch. If you serve this for a morning situation, I love that it can alllllmost be made in advance; make the tomato sauce, leave it (covered in the fridge) in the skillet overnight, then crack the eggs into the skillet in the morning, bake the eggs, and brunch! I have a few fun weekend-morning events coming up, and I’m thinking this would be perfect for a shower or early-in-the-day birthday party, right?