American Skillet by Prasino’s Restaurant
A popular dish by Executive Chef Scott Halverson at prasino restaurant in Chicago, this original restaurant recipe is good for breakfast or dinner!
Make This Recipe
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
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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 753 |
| Fat | 24g |
| Saturated Fat | 14g |
| Cholesterol | 241mg |
| Sodium | 307mg |
| Carbohydrates | 86g |
| Dietary Fiber | 28g |
| Protein | 52g |