Caprese Skillet Eggs

Photo: Iain Bagwell; Styling: Karen Shinto
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.)

Yield:

Serves 4

Recipe from

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 192
Caloriesfromfat 67 %
Protein 10 g
Fat 14 g
Satfat 4.3 g
Carbohydrate 6.6 g
Fiber 1.6 g
Sodium 262 mg
Cholesterol 194 mg

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

Preparation

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.

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.

Note:

Maryanne Welton, Palo Alto, CA,

September 2012