Description
One-pan spicy tomato and egg skillet with poached eggs nestled in a rich, bold tomato-pepper sauce. Perfect for breakfast, brunch, or a cozy dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 large red bell pepper, chopped
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 teaspoon red chili flakes (adjust to taste)
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- Salt and black pepper to taste
- 4 large eggs
- Fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add onions and bell pepper. Sauté for 5–7 minutes until softened.
- Add garlic, tomato paste, chili flakes, cumin, and paprika. Cook for 1 minute until fragrant.
- Pour in crushed tomatoes, season with salt and pepper, and simmer for 10 minutes until thickened.
- Make 4 wells in the sauce and crack an egg into each. Cover the skillet and cook for 5–7 minutes until eggs are just set.
- Remove from heat and garnish with chopped herbs. Serve warm with bread or rice.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 370mg
Keywords: Spicy Tomato Egg Skillet