Quick Skillet Tomato Eggs

Ingredients

• 2 tbsp Olive oil (olive oil, preferably extra virgin)
• 3 units Tomatoes (beautiful, ripe, cut in half then peeled)
• 1 large Onion (cut into very small dice)
• 1 small Bell pepper (optional, diced)
• 3 tbsp Fresh chives (chopped, plus a little for garnish)
• 3 units Garlic cloves (pressed or finely chopped)
• 1 pinch Salt (to taste)
• 1 pinch Black pepper (to taste)
• ½ tsp Ground cumin (to taste)
• ½ tsp Sweet paprika (to taste)
• 4 units Eggs (fresh, at room temperature)
• 6 units Black olives (already pitted, for garnish)
• 2 tbsp Water (if the sauce sticks to the bottom)

Instructions

1. Heat the oil

   Pour 2 tbsp olive oil into the skillet and heat over medium heat until it shimmers.

   Time: PT2M

2. Cook the tomatoes and peel them

   Place the halved tomatoes in the skillet, cover and let steam for 5 minutes. Remove the lid, peel the tomatoes by hand or with tongs.

   Time: PT7M

3. Mash the tomatoes

   Mash the peeled tomatoes directly in the skillet using a wooden spoon until you obtain a coarse sauce.

   Time: PT2M

4. Add onion, bell pepper and garlic

   Stir in the finely diced onion, the bell pepper (if using) and the 3 pressed garlic cloves. Stir quickly.

   Time: PT1M

5. Simmer the sauce

   Replace the lid and let cook over medium heat for 10 minutes, stirring occasionally. Add 2 tbsp water if the sauce sticks.

   Time: PT10M

6. Season

   Season with salt, pepper, add ½ tsp cumin and ½ tsp sweet paprika. Mix well.

   Time: PT1M

7. Stir in the chives

   Add 2 tbsp chopped chives, stir lightly.

   Time: PT1M

8. Cook the eggs

   Crack the 4 eggs directly onto the sauce, sprinkle with a small pinch of salt and cover. Cook for 3 minutes until the whites are set but the yolk is still runny.

   Time: PT3M

9. Finishing and serving

   Remove from heat, garnish with the remaining chives and a few black olives. Serve immediately with crusty bread.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

12 g

Carbohydrates

10 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Olive oil: sunflower oil, canola oil
• Instead of Tomatoes: canned peeled tomatoes
• Instead of Onion: shallot, leek
• Instead of Bell pepper: zucchini, eggplant
• Instead of Fresh chives: flat-leaf parsley, cilantro
• Instead of Garlic cloves: garlic powder (½ tsp)
• Instead of Ground cumin: ground coriander
• Instead of Sweet paprika: sweet chili powder
• Instead of Eggs: organic chicken eggs, duck eggs
• Instead of Black olives: green olives

Equipment Needed

• Heavy-bottomed skillet
• Skillet lid
• Chef's knife
• Cutting board
• Kitchen tongs (optional)
• Wooden spoon or spatula
• Bowl for beating eggs (optional)
• Whisk or fork (optional)

Critical Steps — Do Not Skip

• Heat the oil without letting it smoke
• Peel the tomatoes after steaming them
• Simmer the sauce 10 minutes without it sticking
• Cook the eggs until whites set and yolk runny

Chef Tips from the Video

• Add a pinch of sumac or za'atar for a North African touch.
• Sprinkle crumbled feta just before serving for extra richness.
• Serve with pita bread or a lightly toasted baguette.

Troubleshooting

Storage

Refrigerator: Store the tomato sauce (without the eggs) in an airtight container, up to 3 days.

Freezer: The sauce can be frozen for up to 1 month. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Peel and mash the tomatoes the night before, store in the refrigerator in an airtight jar.
• Pre-chop onion, bell pepper and chives and store separately.
• The tomato sauce can be gently reheated before adding the eggs.