The Best One-Pan Breakfast You Can Make

Ingredients

• 300 g Onion (large, diced small)
• 150 g Bell Peppers (2 medium, diced small, keep white ribs attached)
• 4 Tbsp Olive Oil (extra‑virgin, divided)
• 50 g Garlic (about 12 cloves, minced or pressed)
• 20 g Calabrian Chilies (chopped, adjust for heat)
• 50 g Water (helps soften vegetables)
• 10 g Cumin (ground)
• 10 g Paprika (sweet or smoked)
• 5 g Coriander (ground)
• 3 g Black Pepper (freshly ground)
• 5 g Salt (plus pinch per egg)
• 10 g Sugar (balances acidity)
• 225 g Tomato Sauce (plain tomato puree)
• 794 g Whole Peeled Tomatoes (1 28‑oz can, diced; reserve half for blending)
• 6 large Eggs (room temperature)
• 150 g Feta Cheese (crumbled, generous amount)
• 2 Tbsp Fresh Parsley (chopped)
• 2 Tbsp Fresh Cilantro (chopped)
• 1 Tbsp Olive Oil (for drizzling) (extra‑virgin, finish)

Instructions

1. Prep Vegetables

   Dice the large onion into small pieces (about 300 g). Trim the white ribs off two medium bell peppers, slice into half‑inch strips, then dice (about 150 g). Mince 50 g garlic (≈12 cloves) and chop 20 g Calabrian chilies.

   Time: PT10M

2. Sweat Onions & Peppers

   Heat the 12‑inch skillet over medium‑high heat. Add 2 Tbsp olive oil, then the diced onion, bell peppers, and a pinch of salt. Stir and cook 6–7 minutes until softened but not caramelized.

   Time: PT7M

3. Add Garlic & Chilies

   Add the minced garlic and chopped Calabrian chilies to the pan. Sweat for 5–6 minutes until the aromatics are melted and fragrant.

   Time: PT6M

4. Moisture Boost

   Add another splash of olive oil (≈1 Tbsp) and 50 g water. Sizzle until the water evaporates, about 2 minutes.

   Time: PT2M

5. Toast Spices

   Stir in 10 g cumin, 10 g paprika, 5 g coriander, 3 g black pepper, 5 g salt, and 10 g sugar. Fry for 1 minute until the oil is perfumed.

   Time: PT1M

6. Add Tomatoes

   Stir in 225 g tomato sauce/puree. Open a 28‑oz can of whole peeled tomatoes, dice 4–5 pieces, blend the rest with an immersion blender until smooth, then return the diced pieces to the pan.

   Time: PT3M

7. Simmer & Reduce

   Bring the mixture to a gentle simmer, reduce heat to medium, and cover with a lid that allows steam to escape. Simmer for 10 minutes, stirring occasionally, until the sauce reduces by about half.

   Time: PT10M

8. Preheat Oven

   While the sauce reduces, preheat the oven to 325°F (163°C).

   Time: PT10M

   Temperature: 325°F

9. Create Wells & Add Eggs

   Remove the pan from heat. Using a spatula, make 6‑7 small wells in the sauce. Crack an egg into each well, season with a pinch of salt, and gently nudge sauce around the whites to partially cover them.

   Time: PT3M

10. Bake Eggs

    Place a lid on the skillet and transfer it to the preheated oven. Bake for 10‑15 minutes, then check; if whites are still slightly translucent, bake an additional 3 minutes. Total bake time about 13 minutes.

    Time: PT13M

    Temperature: 325°F

11. Melt Feta

    Remove the pan, sprinkle 150 g crumbled feta over the top, replace the lid, and let residual heat melt the cheese for 3 minutes.

    Time: PT3M

12. Garnish & Serve

    Finish with a generous pinch of chopped parsley and cilantro, drizzle 1 Tbsp olive oil, and add extra feta if desired. Serve directly from the skillet with toasted sourdough.

    Time: PT2M

Nutrition Facts

Calories

360

Protein

15 g

Carbohydrates

20 g

Fat

22 g

Fiber

4 g