su-Caprese Skillet Eggs
Photo: Iain Bagwell; Styling: Karen Shinto
Yields Serves 4 Total Time 25 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