Tomato Skillet Eggs (Print-Friendly Version)
# What You'll Need:
→ Tomato Base
01 -
6-8 fresh basil leaves, ripped up
02 -
1 can (800 g) ground peeled tomatoes
03 -
0.25-0.5 teaspoon crushed red pepper flakes
04 -
0.5 teaspoon ground black pepper
05 -
1 teaspoon dried oregano
06 -
1 teaspoon garlic powder
07 -
2 teaspoons kosher salt, or use what you like
08 -
4 medium garlic cloves, smashed and chopped
09 -
1 medium onion, chopped super fine
10 -
60 ml extra virgin olive oil
→ Eggs
11 -
1-6 large eggs
→ Finishing Touches
12 -
Extra olive oil for drizzling
13 -
1-6 slices good Italian bread or whatever bread you like
14 -
Freshly grated Parmesan or Pecorino, put on as much as you want
15 -
2 tablespoons fresh parsley, chopped up
# Step-by-Step Directions:
01 -
Spoon some sauce and eggs onto your plates right away and grab that crunchy bread for dipping.
02 -
Take the lid off, pour on a bit more olive oil, dust with cheese, and throw on the chopped parsley.
03 -
With the eggs going, splash olive oil on your bread slices and toast or broil until they're nice and golden.
04 -
Turn the burner down, keep a lid on, and let the eggs cook for about 4-5 minutes. Whites should be solid, yolks still soft.
05 -
Use a spoon to make little dips in the sauce. Drop an egg in each one, keeping them apart, then sprinkle a bit of salt and pepper right on top.
06 -
Tip in the canned tomatoes and tear in some basil leaves. Let it bubble away for 10 minutes—leave the lid on partway so it doesn’t splatter. Give it a stir now and then.
07 -
Blend in your salt, garlic powder, oregano, black pepper, and red pepper flakes until it starts to smell good.
08 -
Now toss in the minced garlic, stir often for a minute or two so it gets fragrant but don't let it brown.
09 -
Start with a big skillet on medium. Sweat your chopped onion in the olive oil for about 5-7 minutes until they're nice and soft.
# Helpful Notes:
01 -
If you're using fewer eggs, grab a smaller skillet. Got leftover sauce? Chill it or freeze it and you're set for next time.