The Best Breakfast Dish Ever Tomatoes With Eggs Recipe

Honestly, this recipe is a game-changer because it combines my love for perfectly poached eggs with the savory goodness of a robust tomato sauce, all in one skillet. Plus, it’s the ultimate brunch dish that feels super fancy but is ridiculously easy to whip up, especially when paired with some crusty bread for all that dipping action!

In my opinion, this dish is the most delicious breakfast you can have. It combines ripe, juicy tomatoes with just-right eggs.

I love using extra-virgin olive oil, which adds a flavor that’s hard to beat. Cumin and paprika deliver a warm, aromatic punch.

I always serve this with fresh parsley. And if you’re looking to level up this dish, too, it’s also super delicious with crumbled feta.

For more on that, see the next note.

Ingredients

• Tomatoes: Rich in vitamin C and antioxidants, they add a tangy, juicy sweetness.
• Eggs: High in protein and essential nutrients, offering a creamy texture.
• Olive Oil: Heart-healthy fats enhance richness and flavor.
• Onion: Provides fiber and a savory depth to the dish.
• Garlic: Boosts immunity and adds a pungent kick.
• Cumin: Earthy spice that adds warmth and aroma.
• Parsley: Freshness with vitamins A and C, complements flavors.
• Feta Cheese: Salty, creamy richness with added protein (optional).

Ingredient Quantities

• 4 medium ripe tomatoes
• 4 large eggs
• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional)
• Bread, for serving

Instructions

1. Start by cleaning the tomatoes, then chop them finely, making sure the pieces are nearly identical in size for uniform cooking.

2. In a large skillet over medium heat, warm the extra-virgin olive oil. Add the onion, finely chopped, and sauté for about 5 minutes until it is translucent.

3. Mix in the minced garlic, cumin, and paprika, and cook for another minute until you smell the wonderful aroma coming from the pan.

4. Place the diced tomatoes in the pan and season with salt and sugar to taste. Stir and simmer for about 10 minutes until the tomatoes have melted down.

5. With the back of a spoon, create four small indentations in the tomato mixture.

6. Break an egg into each well, being careful not to let the yolk break.

7. Put a lid on the skillet and allow the eggs to poach in the tomato sauce. They should cook for around 5-6 minutes. You want to see the whites set up, while the yolks stay runny.

8. Take the skillet off the heat and scatter the fresh, finely chopped parsley over the meal.

9. Incorporate feta cheese on top for additional creaminess and flavor, if using.

10. This delightful breakfast dish should be served right away. Accompany it with crusty bread sliced for dipping into the flavorful sauce and oozing eggs.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Skillet with lid
4. Wooden spoon or spatula
5. Small spoon (for creating indentations)
6. Measuring spoons
7. Optional: Grater (for crumbly feta cheese)
8. Serving plate or platter (for serving with bread)

FAQ

• What type of tomatoes should I use?Using ripe, medium-sized tomatoes—like vine-ripened or Roma—is best for optimal flavor and texture. These tomatoes pack a punch in terms of taste because of their concentrated sweetness and acidity. When selecting, look for smooth skins and a plump firmness. Another sign of a good tomato is its aroma; the right ones should have a fragrant smell that signifies ripeness.
• Can I use canned tomatoes instead of fresh?The best tasting dish calls for fresh tomatoes; however, if they are unavailable, you can use canned tomatoes. Just reduce the liquid by adjusting the cooking time.
• How do I ensure the eggs are cooked perfectly?Make little indentations in the tomato mixture and crack the eggs into them. The pan must be covered. The dish cooks best at low heat so that the whites set gently and the yolks remain runny.
• Is there a substitute for feta cheese?Goat cheese can be used, or it can be altogether omitted if you prefer a dairy-free option.
• What’s the best way to serve this dish?Accompany it with toasted bread or pita to soak up the delectable sauce.
• Can I make this dish ahead of time?Though it is most delightful when freshly made, the tomato mélange can be prepared ahead of time and simply reheated before the eggs are introduced into the dish.
• How can I make this dish spicier?To amp up the heat factor, put in a pinch of red pepper flakes or some diced fresh chili peppers into the tomato mixture.

Substitutions and Variations

Alternative oils to use in place of extra-virgin olive oil are avocado oil or sunflower oil.
One can use shallots instead of onion to achieve a milder flavor.
1/2 teaspoon of garlic powder can be substituted if fresh garlic is not available.
For cumin, ground coriander can be used for a different but pleasant taste.
If you would like another cheese, use goat cheese instead of feta or leave it out altogether, and you will have a dairy-free option.

Pro Tips

1. Tomato Prep Tip: To enhance the flavor, consider peeling the tomatoes before chopping. You can quickly blanch them in boiling water for about 30 seconds, then transfer to ice water; the skins will slip off easily.