Be sure to make extra-extra stuffing for Thanksgiving so that you can make my Skillet Stuffing Shakshuka the next morning with the “leftovers”
2-4 cups leftover stuffing (one cup per person), warmed
2 tablespoons olive oil
1 cup chopped tomatoes
1/2 small onion, finely chopped (about 1/3 cup)
1 clove of garlic, minced
1 teaspoon smoked paprika
salt and pepper to taste
2 tablespoons cream or half & half
Â¼ cup grated Parmesan cheese
leftover fresh herbs, such as parsley (optional)
Heat olive oil in a medium-sized skillet over medium heat (cast-iron works great for this). Add onions and sautÃ© until translucent, about 5 minutes. Add the garlic, paprika, salt, pepper and chopped tomatoes and cook until fragrant; about 5-8 minutes longer. If the sauce gets too thick add a little water.
Reduce the heat to medium-low, stir in the cream, then carefully crack the eggs into the simmering sauce. Try not to break the yolks, but itâ€™s ok if you do. Cover the pan and continue to simmer until the whites are white, and the yolks are set.
Spoon 1 cup of warm stuffing on the bottom of each serving plate or bowl. Top with shakshuka and garnish with Parmesan cheese and any leftover fresh herbs. Enjoy!