Few breakfasts are as satisfying as eggs gently poached in a bubbling tomato-pepper sauce, finished with creamy cheese and fresh basil. This one-pan wonder comes together in about 20 minutes with minimal cleanup. For another egg-centric morning, try my Baked Egg and Vegetable Tortilla.
Ingredients
For 2 servings:
- 1-2 tomatoes
- 1/2 bell pepper
- 1-2 tbsp tomato paste
- 4 eggs
- 80-100 g (3-3.5 oz) cream cheese
- Sugar to taste
- Dried or fresh herbs
- Salt and pepper to taste
- Fresh basil for serving
Instructions
- Place the chopped tomatoes in a skillet, saute lightly and mash with a fork.
- Add the diced bell pepper and cook for a few more minutes.
- Stir in the tomato paste, a pinch of sugar to balance the acidity, salt, pepper and herbs.
- Make small wells in the tomato base and crack 4 eggs into them.
- Cover the skillet with a lid and cook until the eggs reach your preferred doneness.
- Top with pieces of cream cheese and garnish with fresh basil. Serve right from the pan.
Tips
- Use ripe, juicy tomatoes — they make the sweetest sauce. In winter, a can of good crushed tomatoes works just as well.
- Crack each egg into a small cup first, then slide it into the well; this keeps stray shell out and yolks intact. Serious Eats has great guides on egg doneness if you want to dial in your timing.
- Pull the skillet off the heat just before the eggs look done — carryover heat finishes them, keeping the yolks jammy.
Nutrition (per 100 g): 113 kcal · protein 7 g · fat 8 g · carbs 3 g.
More breakfast ideas: Cheesy Zucchini Fritters for something crispy, or the elegant Leek Quiche with Cottage Cheese Oat Crust for brunch guests.