Tomato Egg Bakes with California Dry Jack
Baked eggs with tomatoes and Dry Jack cheese. Savory, brunch-ready skillet dish.
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Cooking tools:
- Cast iron skillet
- Skillet
- Pot
- Oven
- Stove
- Baking sheet
- Spoon
- Mixing bowl
- Grater
- Chef's knife
- Cutting board
Ingredients
- 1 14 oz can of crushed or diced tomatoes
- 1 red, yellow or orange bell pepper, diced
- 1/2 onion, diced
- 1 large garlic clove, minced
- 4 eggs
- Real California butter (unsalted)
- Salt
- pepper
- Red pepper flakes (optional)
- 1 wedge Real California Dry Jack cheese (for grating)
- 1 bunch, fresh parsley, chopped (for garnish)
- Sliced baguettes or toasted crostini for serving
- Cast iron mini skillets* (4) or one, large oven-safe skillet
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