Photo: Iain Bagwell; Styling: Karen Shinto
Total Time
25 Mins
Serves 4

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 to find out more.)

How to Make It

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.

Ratings & Reviews

teddachef's Review

February 10, 2013

DebbieWhitlock's Review

January 05, 2013

PurdyGirlPeg's Review

December 30, 2012
Easy, fast and filling. I serve it with flour tortillas or chips.

mojosdozen's Review

October 25, 2012
I had too many ripening tomatoes and all the ingredients. I loved this for an easy dinner, the texture was awesome. I did add 2 extra eggs, we ate it all.

TheFoosunkie's Review

September 15, 2012
This was SO GOOD! I was skeptical given the traditional flavors of a caprese salad, but with no balsamic, nothing to be afraid of! Topped on a thick slice of toasted sourdough. Now I only have 1 zillion - 3 tomatoes left from this summer's garden to deal with!

kellystrimble's Review

August 30, 2012