One-Skillet Orzo With Tomatoes and Eggs
This one-skillet orzo with tomatoes and eggs is a delightful combination of creamy orzo, tangy tomatoes, and soft-baked eggs, offering a quick one-pot meal that's perfect for weeknight dinners.
Equipment
- Large skillet
Ingredients
- Most of one 28-ounce can whole tomatoes
- 1 cup of orzo
- 4 ounces of mozzarella, sliced or shredded
- 4 large eggs
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil leaves (optional, for garnish)
Instructions
- Prep the tomatoes: Using clean hands or a fork, crush the whole tomatoes into smaller chunks in a bowl. Set aside.
- Start the skillet: Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
- Build the sauce: Pour in the crushed tomatoes, add oregano, and season generously with salt and pepper. Let it simmer for 10 minutes, stirring occasionally.
- Add the orzo: Stir in the orzo, making sure it’s fully submerged in the sauce. Cover the skillet, lower the heat to medium-low, and simmer for 12–15 minutes, stirring occasionally, until the orzo is tender.
- Add the mozzarella: Top the orzo with slices or shreds of mozzarella. Cover again for 2–3 minutes, letting the cheese melt into the hot dish.
- Cook the eggs: Create small wells in the orzo and crack an egg into each. Cover the skillet once more and cook until egg whites are set but yolks are still runny, about 4–5 minutes.
- Serve: Garnish with fresh basil if desired, and spoon the orzo, eggs, and sauce onto plates. Serve hot and enjoy!