A couple of days ago, I finally bought my first Lodge cast iron skillet. So happy!! I kept seeing them all over Pinterest and other food blogs and it felt like everybody else had them but me. Now I have one too!
I was really surprised to find out that Lodge products are available in my country. It is so much quicker and cheaper to purchase them here rather than ordering from US.
However, not everything went perfectly smooth at first. Call me naive but I thought that I will just throw something on the new skillet and it will cook… I was dead wrong. Everything got stuck to it! The almighty Google told me that it was due seasoning problems. I’ve also noticed that I am not the first and the last person experiencing such things.
After a long day of seasoning, washing and cleaning I can proudly say that I did that. Now my skillet is ready for action!
The first recipe I made in this skillet is super tasty fried eggs Italian-style! Why Italian? I found this recipe some time ago in one Italian magazine (sorry, I don’t remember in which one) and since then it’s one of my favorite breakfast dishes. Today I decided to share it with you guys!
It looks amazing, isn’t it? I love how tomatoes and red bell pepper form a cross leaving spaces for eggs. The taste is incredible too! Veggies go really well with fried eggs.
You absolutely have to try this one!
- 4 eggs
- 3 large tomatoes
- 1 red bell pepper , cut into small cubes
- 1 onion , chopped
- 1 garlic clove , minced
- 1 sprig fresh cilantro , chopped
- 1 tablespoon olive oil
- 1/2 cup water
- salt and pepper , to taste
- Cut the tomatoes into wedges, remove the core and seeds, and cut into small cubes. Set aside.
- Heat the olive oil in a medium skillet over medium heat. Add the garlic and onion and cook until tender, 3-4 minutes. Add tomatoes and bell pepper, then season with salt and pepper. Cook the vegetables for 5-6 minutes. Then add the water and cook until the liquid has just about evaporated (10-15 mins). Stir in the cilantro.
- Spread the vegetables in the pan forming a cross. Break eggs into each of the wells and cook on medium-low heat until eggs are done to your liking (runny or hard yolks). Season with salt and serve immediately.