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.