Caprese Skillet Eggs

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.)

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

Step 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

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 192Calories from Fat 67

% Daily Value *
Total Fat 14g22%

Saturated Fat 4.3g22%
Cholesterol 194mg65%
Sodium 262mg11%
Total Carbohydrate 6.6g3%

Dietary Fiber 1.6g7%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Caprese Skillet Eggs