Tomato and Egg Skillets from the new Lodge Cast Iron Nation Great American Cooking from Coast to Coast. A great dish that can be served for any meal that is comforting and delicious!
It’s no secret that I am cookbook crazy and I’m so excited to tell you about the new Lodge Cast Iron Nation Great American Cooking From Coast to Coast. It is a little extra special because Susan Benton of 30A Eats and my Virtual Potluck partner helped Lodge put it together and even has a recipe or two in the cookbook!
There were so many great southern recipes that I know you are going to love, I had a bit of a hard time choosing what to make for this post. I have never had anything like this recipe before. It looked wonderful in the cookbook but eggs and marinara was not a combination that I would have tried on my own.
Let me tell you, this is a fabulous dish! Perfect for any time of day and a definite must for brunch! I am seriously in love with the Lodge 5 inch cast iron servers too! I have big plans for them – individual chicken pot pies, Susan’s Florida Blueberry Cobbler and many more!
This cookbook is filled with gorgeous photos and recipes that are bound to become family favorites. There are so many traditional family recipes plus a great number of recipes from chefs across the states.
Be sure to check out my Virtual Potluck partners sites for more great recipes from Lodge Cast Iron Nation! And a big thanks to Lodge for sponsoring a fantastic giveaway of a copy of Lodge Cast Iron Nation plus a Lodge 12 inch Cast Iron Skillet from each Virtual Potluck blog! Just enter on the widget below – and be patient, it can take a bit to load.
a Rafflecopter giveaway
- 3 cups Salsa di Pelati
- 8 large organic eggs
- 8 thin slices Tuscan-style country bread, toasted
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped fresh basil
- Freshly ground black pepper
- Tuscan extra virgin olive oil for drizzling
- 2 medium yellow onions, finely chopped
- 3 garlic cloves sliced
- ¼ cup olive oil
- 2 (28-ounce) cans San Marzano tomatoes, undrained, chopped
- 16 fresh basil leaves
- Preheat oven to 325 degrees.
- Divide the marinara between two Lodge 10-inch cast iron skillets, and bring to a simmer over medium heat. Reduce the heat to low and crack 4 eggs into the sauce in each skillet. Place the skillets in the oven and bake until the egg whites are opaque but the yolks are still soft, 7 to 9 minutes.
- For each serving, place 2 slices of toasted bread in a large shallow soup bowl or Lodge 5-inch cast iron mini server. Spoon marinara and an egg onto each piece of toast. Sprinkle with Parmesan, basil and a grinding of fresh pepper; drizzle with a little oil.
- In a Lodge 5-quart cast iron Dutch oven, sweat the onions and garlic in the oil over medium heat until translucent, about 5 minutes.
- Stir in the tomatoes, and simmer, uncovered for about 1½ hours, adjusting the heat to prevent scorching and stirring occasionally.
- Turn the heat off and stir in the basil. Let steep as the sauce cooks completely. Remove the basil before using.
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Disclosure: I was provided with the cookbook and 5 inch serving dishes for review and Lodge is sponsoring the giveaway. I’ve been using Lodge Cast Iron since I was old enough to cook. All opinions are my own, as always.
