Portobello Eggs Inferno with Mezzetta Pasta Sauces #FallForFlavor

TShare on Facebook0Pin on Pinterest148Tweet about this on TwitterShare on Yummly13Share on Google+0Share on StumbleUpon0Email this to someonePrint this page

Eggs for dinner, I’m all about that! Nothing worse than coming home from a busy day of work, training and kid stuff being hungrier than a linebacker and have nothing planned, thawed or leftover.  But, with a jar of pasta sauce in the pantry (loving of Mezzetta® Napa Valley Homemade pasta sauce) and some eggs in the fridge, I’ve found I can win dinner and be the champion of chow every night!

Portobello Eggs Inferno makes a quick and easy breakfast, lunch or dinner!I came up with this really delicious, nutritious and filling meal that I can make in about 15 to 20 minutes – Portobello Eggs Inferno. The recipe is single serving, but it can easily be tweaked to feed a larger crowd. With three teenagers and a husband who often works late, I usually know until the last minute how many will be sitting around the table each night, so I love flexible, expandable recipes like this!

Portobello Eggs Inferno Ingredients

Since I have a taste for spicy things, I used the “Spicy Marinara” flavor from the line of Mezzetta Pasta Sauces – and it’s pretty spicy (in a good way)! Some people call recipes that poach or bake eggs in spicy tomato sauce “Eggs in Hell” or “Eggs in Purgatory,” but I call the outcome pure heaven!  Instead of just cracking eggs into the sauce, I decided to bake the two little guys right on top of a meaty Portobello mushroom boat floating in a sea of spicy awesome sauce!  If you eat bread, the warmed, oozy sauce is perfectly sopped up with the crusty ends of a loaf – or I let mine meander over to my side of salad as a hot dressing.

Portobello Eggs Inferno with Mezzetta Spicy Marinara

I’m lucky my kids like most spicy foods too! They use the pasta sauce to make traditional spaghetti and meatballs (okay, the meatballs are store-prepared, but they can make the rest themselves)!  If your young ones don’t like spicy, don’t fret – Mezzetta Napa Valley Homemade pasta sauce has six flavors – Spicy Marinara (what I’m showing), Marinara, Tomato & Sweet Basil, Roasted Garlic & Caramelized Onions, Parmesan, Asiago & Romano and  Wild Mushroom.

Spaghetti and Meatballs with Mezzetta Spicy Marinara

Mezzetta Perfect Pasta Night GiveawaySo, are you getting hungry for these Napa Valley Homemade sauces?! You can find them on the pasta aisle at most grocery stores – in the meantime, enter for your chance to win a Perfect Pasta Night, the awesome grand prize includes all six Mezzetta® Napa Valley Homemade™ Pasta Sauce flavors and lots of other goodies – including a $500 grocery gift card! There are also 10 runner up prizes that include the entire sauce collection with recipes cards. Enter now!

 

What is your favorite quick dish using pasta sauce? Which of these flavors would you try first? Please share in the comments below – XOXO, Jennifer

 

Portobello Eggs Inferno makes a quick and easy breakfast, lunch or dinner!
Portobello Eggs Inferno
Print Recipe
Speed into dinner and #FallForFlavor with this easy baked egg dish that is a quick fix with pasta sauce for breakfast, lunch or dinner.
Servings Prep Time
1 serving 5 minutes
Cook Time
15 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
15 minutes
Portobello Eggs Inferno makes a quick and easy breakfast, lunch or dinner!
Portobello Eggs Inferno
Print Recipe
Speed into dinner and #FallForFlavor with this easy baked egg dish that is a quick fix with pasta sauce for breakfast, lunch or dinner.
Servings Prep Time
1 serving 5 minutes
Cook Time
15 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
15 minutes
Ingredients
Servings: serving
Instructions
  1. In small 6-inch skillet (that is oven proof), heat olive oil and saute spinach over medium-high for 2 to 3 mintues.
  2. Heat oven to 400 degrees.
  3. Add marinara sauce to skillet and stir to combine with spinach.
  4. Wash mushroom cap and remove stem. Place gill side up in middle of pasta sauce -- cut off rounded bottom if needed to keep it sitting flat.
  5. Crack eggs in middle of mushroom leaving yolks intact. Sprinkle with Parmesan cheese, salt and pepper.
  6. Bake at 400 F degrees for approximately 15 minutes, more or less depending on preferences of yolk consistency.
Recipe Notes

To make for 4 people, use a 10 - 12" skillet and multiply all ingredients by 4 inches.

Share this Recipe
Powered byWP Ultimate Recipe

16 thoughts on “Portobello Eggs Inferno with Mezzetta Pasta Sauces #FallForFlavor

  1. This looks so good! I have been eating a lot of eggs lately (well mainly because my husband was out of town and I didn’t feel like cooking!) and this would be a delicious recipe to add to my arsenal. Thanks for sharing!!

  2. Pingback: Check It Out! |

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>