su-Caprese Skillet Eggs
Photo: Iain Bagwell; Styling: Karen Shinto
YieldsServes 4Total Time25 mins
AuthorMaryanne Welton, Palo Alto, CA,
Reader Maryanne Welton, of Palo Alto, California, makes this breakfast dish at the end of summer when her garden produces a bounty of tomatoes. (Maryanne was a finalist in Sunset's One-Block Party contest, growing nearly every ingredient for a block party during the summer of 2011; visit oneblockdiet.com to find out more.)

How to Make It

Step 1
1

Heat oil in a medium frying pan over medium heat. Add onion and cook until translucent, about 3 minutes. Add tomatoes, salt, and pepper. Simmer, stirring occasionally, until tomatoes have softened and released their juices, about 5 minutes.

Step 2
2

Use a spoon to make 4 wells in the tomato mixture and crack an egg into each. Cover pan and cook until whites are firm and yolks are just starting to set, about 2 minutes. Sprinkle with cheese and cover again to melt cheese slightly, about 1 minute. Sprinkle with herbs and serve with toast.

Ingredients

 2 tablespoons olive oil
 1/2 cup chopped onion
 3 medium tomatoes, chopped
 1/2 teaspoon kosher salt
 1/2 teaspoon pepper
 4 large eggs
 1/2 cup shredded fresh mozzarella cheese
 1/4 cup mixed chopped fresh basil, oregano, and chives
  Toasted sliced pane pugliese or ciabatta bread

Directions

Step 1
1

Heat oil in a medium frying pan over medium heat. Add onion and cook until translucent, about 3 minutes. Add tomatoes, salt, and pepper. Simmer, stirring occasionally, until tomatoes have softened and released their juices, about 5 minutes.

Step 2
2

Use a spoon to make 4 wells in the tomato mixture and crack an egg into each. Cover pan and cook until whites are firm and yolks are just starting to set, about 2 minutes. Sprinkle with cheese and cover again to melt cheese slightly, about 1 minute. Sprinkle with herbs and serve with toast.

Caprese Skillet Eggs