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
¼ 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 sauté 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 it’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!