Let’s talk about this one-pan wonder: Browned butter, always a good start. Whole sweet cherry tomatoes, fried ’til they burst open. A big handful of basil, a couple cloves of garlic, and a pinch of salt for good measure. Humble ingredients that become so much more when they’re cooked down together in a rich, saucy skillet.
Once you have a big skillet of gorgeous basil-y sauce, just crack some eggs right on top to poach. This is a happy breakfast, but it might be an even more wonderful weeknight dinner paired with a salad. Some nights don’t need anything more complicated than one skillet with five ingredients.
And this feels like stating the obvious, but of course this browned butter basil sauce is killer over pasta too. Or as a sandwich spread, or with meatballs, or to make the very best margherita pizza. You just really need to make this magical sauce as soon as possible.
My mom laughed the first time I told her I was making shakshuka: “eggs in purgatory” was a cheap staple growing up in a Roman Catholic Italian-American family. I’m not going to try to guess how purgatory comes into breakfast foods, and this isn’t a faithful reproduction of either the Middle Eastern or Italian classics – but it’s dang good for breakfast, lunch, or dinner.
Tell me about your favorite easy one-pan sauce that’s good on everything!
Browned Butter Basil Shakshuka
- 4 T. butter
- 1 lb. cherry tomatoes
- 1/4 cup fresh basil thinly sliced
- 2 cloves garlic minced
- 1/2 t. salt
- 4 eggs
- Brown the butter in a large skillet over medium high.
- As soon as the butter is golden brown, add whole cherry tomatoes and toss to coat.
- Let tomatoes cook over medium high until most have burst, about 5 minutes.
- Stir in basil, garlic, and salt. Cook for another 5 minutes until sauce has thickened.
- Reduce heat to low. Create four wells in the sauce and crack one egg into each.
- Cover the skillet and cook until egg whites are set but yolks are still soft, about 5 minutes.