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
Total:
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 192
  • Calories from fat: 67%
  • Protein: 10g
  • Fat: 14g
  • Saturated fat: 4.3g
  • Carbohydrate: 6.6g
  • Fiber: 1.6g
  • Sodium: 262mg
  • Cholesterol: 194mg

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. 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. 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.
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