If you haven’t already heard, brunch is where it’s at. And with this surprising recipe – whether you need the perfect excuse to get together after a crazy night out for some “hair of the dog” and IG story reliving or if you’ve got plans for a full day of Sunday football watching with the gang – your friends (and your body!) will thank you for the thoughtful dish full of seaweed nutrients. Serve along with fresh-squeezed OJ, mimosas, or spicy bloody marys and you’ll be the star of this fabulous and fun breakfast trend.
6 strips thick-sliced bacon (or sub meatless bacon to make it vegetarian)
5 cups marinara sauce
1 cup water
1 tsp smoked paprika
3 tsp salt
½ tsp crushed red pepper flakes
2 cups shredded mozzarella cheese
3 eggs (or however many you want!)
Black pepper
Method:
Cook bacon in cast iron skillet (or other oven-friendly pan) until crispy. Dice the bacon and set aside, but leave that beautiful bacon fat in the skillet.
Add marinara sauce, water, spices and bring to a slow simmer.
Stir in the dry pasta and simmer for about 25 minutes or until al dente, stirring occasionally.
When pasta is cooked, stir in bacon pieces and ½ of the cheese. Using a spoon, make little indentations in the dish and add one egg into each.
Sprinkle the remaining cheese on top then put in the top rack of a 400 degree Fahrenheit oven for about 4 minutes, or until the eggs are to your preferred temperature and doneness.
Top with black pepper and more crushed red pepper flakes. Serve hot and enjoy!
