Italian egg bake (Shakshuka)

Preheat oven to 425 F.

Pan fry the prosciutto and onion together over medium heat in a cast iron skillet until prosciutto is crisp and onions softened. Remove from heat.

Whisk together the milk, and parmesan cheese. Stir in the garlic, salt and pepper, tomato, tomato sauce, and herbs.

Pour the mixture over the prosciutto and onions. Create 5 small wells in the pan and crack eggs into each. Add extra parmesan ontop of eggs and place in oven 15 -18 minutes until whites are set but yolks are still runny.

Garnish with red pepper flakes