American Skillet by Prasino’s Restaurant

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American Skillet by Prasino’s Restaurant
Prep Time
10 mins
Cook Time
15 mins
Yield
2 servings
Recipe by: Executive Chef Scott Halverson, Prasino restaurant

A popular dish by Executive Chef Scott Halverson at prasino restaurant in Chicago, this original restaurant recipe is good for breakfast or dinner!

Ingredients

  • 6 Eggland's Best eggs
  • 3 red bell peppers, roasted, skinned and seeded
  • 2 oz. walnuts
  • 4 cloves garlic
  • 1 large onion
  • 3 tablespoons pomegranate molasses
  • 28 oz. canned diced tomatoes
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon smoked paprika
  • 1 pinch red pepper flakes
  • 1/4 cup fresh parsley
  • 3 oz feta cheese, crumbled
  • Salt and Pepper to taste

Nutrition

Serving Size
1 Serving
Calories
753
Fat
24g
  Saturated Fat
14g
Cholesterol
241mg
Sodium
307mg
Carbohydrates
86g
Dietary Fiber
28g
Protein
52g
Preparation

Combine roasted red peppers, walnuts, onion, and garlic in a food processor and pulse until well combined.

In a nonstick skillet over medium-high heat, combine red pepper blend, molasses, tomatoes, lemon juice, cumin, cinnamon, smoked paprika, and red pepper flakes.  Bring to a boil and simmer for 10 minutes to allow flavors to come together; add salt to taste.

Crack eggs into pan over sauce very gently; cover and cook for an additional 3-5 minutes, or until eggs are set.

Sprinkle with feta and parsley and serve.

Filed Under: Breakfast and Brunch, Main Course

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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