This tiny pan was my grandmother's. She used it to scramble eggs with loads of butter for my dad. She passed it down and growing up, he did the same for me. It's now one of my most prized possessions.
The tomato sauce is a riff on the onion/butter/tomato classic. I add carrots and garlic, and I chop the onion and leave it in. Some thyme sprigs, a can of San Marzanos, and half a stick of butter seal the deal. Cracked an egg on top, covered the pan, and when the white set I took it off the heat. Salt, pepper, and chopped parsley. Will personal shakshuka become the new personal pizza?!