Shakshuka Ramekins with Leftover Stuffing

Shakshuka ramekins with leftover stuffing.

The morning after such a grand day of feasting can be rough. Keep breakfast easy with a play on shakshuka served in individual ramekins. Be sure that any seasoning and herbs used here complement the ones in your stuffing.

Serves | 4 |

  • 1½ cups stuffing
  • ½ cup crushed tomatoes
  • 4 eggs
  • pinch salt and freshly ground black pepper
  • fresh herbs

| Preparation | Preheat oven to 400°F. Lightly grease 4 small ramekins.

Divide stuffing and tomatoes equally into ramekins. Crack 1 egg over top of each. Sprinkle with salt, pepper and herbs. Bake for 8 to 10 minutes or until eggs are baked to your taste. Serve.