I’m pretty sure its bad news for a food blogger to not be remotely interested in spending time in the kitchen. We’ve been eating a lot of tacos, pancakes, spaghetti, and scrambled eggs lately, as well as other simple things that don’t require a lot of cook time or clean-up time. It’s not like I am not interested in food, because I totally am. I want food, and I want goood, zagat rated 5 star restaurant food.
I just want someone else to cook it for me. The problem is, I’m just tired. And Ladybug is going through this “Don’t leave me alone for more than 5 seconds” thing right now. You know the kind where every five minutes she sweetly says to me “Mama, It’s time for a new activity!” Um…ok… That’s fine, especially since I just spent 15 minutes gathering materials for the activity that you just spent 5 minutes on. Let’s just say that by the time dinner comes around, I’m pretty much just worn out.
This was a fun new way to have eggs for dinner that didn’t seem like breakfast food. I love poached eggs, but they can be tricky to make. Poaching them in pasta sauce with veggies takes all the guess work out of it and the eggs turn out beautifully. I love the Italian flair to this dish and that it combines eggs with pasta! We all really loved this dish, and I especially loved that it took less than 30 minutes to make and I only had to pans to clean up afterwards. One of which was a cast iron skillet that I totally left to clean up for the next day. Yup, I know, it was tomato sauce and I left it. I am that person. And I’m ok with it. This recipe is a win in my book!
Prep Time: 10 minutes
Cook Time: 25 minutes
Keywords: skillet entree egg Quick
- 1 TBSP olive oil
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 medium onion, cut in half and then sliced into strips
- 1 (24oz) jar of your favorite pasta sauce
- 1/2 tsp oregano
- 4 large eggs
- 1 box of orzo
- parmesan cheese (for serving)
- fresh chopped parsley (for serving)
In a large oven safe skillet over medium heat, warm the oil/
Add the onions and bell peppers and cook until the onions are soft and the peppers are crisp-tender, stirring occasionally.
Meanwhile, cook the pasta according to package directions.
Pour the pasta sauce over the onions and peppers, sprinkle on the oregano, and stir.
Let cook for 3 minutes.
Make 4 little wells in the pasta sauce and crack an egg into each well.
Cover the pan and let the eggs cook for 6-8 minutes, or until they have set to your desired consistency.
Serve the egg and pasta over the orzo, sprinkle with pepper, parmesan cheese and parsley.