Skylar's Shakshuka
Eggs are topped with feta and nestled in a garlicy, cumin-scented tomato sauce.
When the cupboards are bare and you're too tired to order out, this puffy pancake is just the thing. Eggs, flour, sugar, and butter are all you need. And a hot oven proof skillet. Whisk in 1/2 cup leftover roasted sweet potato for a great variation.
Ingredients
- 2 tablespoons butter
- 4 eggs
- 1 cup flour
- 1 cup milk
- 1/4 cup sugar
- grated fresh nutmeg
Preparation
- Preheat oven to 425F.
- Melt 2 tablespoons butter in 10-inch ovenproof skillet over medium heat, tilting to coat bottom and sides of pan.
- Whisk together eggs, flour, sugar, milk and nutmeg. Pour into hot skillet. Cook 2 minutes.
- Place pan in oven and bake 12 to 15 minutes, until puffed and golden. Squeeze lemon over top and sprinkle with powdered sugar and fresh berries. Cut pancake in pan and serve with a spatula. Serve immediately.
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