I live for these moments .. when the garden is spilling over with more tomatoes than you know what to do with, and like today, breakfast practically makes itself. Blistered Tomatoes & Eggs Skillet is about as simple as cooking gets, and it tastes delicious.
Sweet cherry tomatoes blister down into a soft, jammy sauce, eggs cook right into the middle, and a shower of fresh basil or parsley and parmesan finishes it off.
No fuss, no long ingredient list, just what’s in season.
Why you’ll want to make this over and over again.
- The recipe uses lots of cherry tomatoes. I can’t think of a better way to use my bowls of tomatoes that to make this jammy sauce.
- It’s ready in just a few minutes.
- It’s all done in one pan!
Notes: If your tomatoes are especially juicy, let the sauce reduce a few extra minutes before adding the eggs so it doesn’t turn watery. This is endlessly adaptable. Swap in whatever herbs you have on hand, or add a pinch of red pepper flakes for warmth. Leftover sauce (minus the eggs) freezes well for a quick dinner later in the season. It’s the season for this. Garden tomatoes, local eggs, and your favorite bread.
Blistered Tomato & Egg Skillet
Ingredients
- 3 eggs
- 3 or more cups cherry tomatoes
- olive oil
- 1/4 tsp minced garlic
- 2 tablespoons of Parmesan Cheese
- Parsley
Instructions
- Sautee tomatoes in a couple tablespoons of olive oil. Cover and stir until tomatoes begin to blister.
- Press the tomatoes, creating sauce. Add garlic, salt, pepper and a couple tablespoons of parmesan cheese.
- Crack three eggs into the skillet. Cover and watch eggs carefully making sure the yolks don't overcook. As soon the white is no longer runny, remove from heat.
- Add additional Parmesan cheese and parsley if you'd like.
- Plate. Serve with your favorite bread or bagel.
