Spice up your morning with this tomato and egg breakfast skillet, packed with protein, vegetables, and plenty of flavor. Serve with creamy ricotta cheese and a crusty baguette to slop up all the savory goodness.
Tomato and Egg Breakfast Skillet
Yield: 4 Servings
1 tablespoon EVOO
1 small yellow onion, small dice
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon red chili flake
2 sprigs of fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
1 tablespoon tomato paste
1, 12 ounce can San Marzano tomato puree
4 large eggs
1 cup arugula, loosely packed
1 teaspoon EVOO
1/2 cup ricotta cheese (Optional)
1 baguette, sliced thin (Optional)
1) Start by heating the EVOO in a large sized skillet over medium heat. Add the onion and garlic and cook until tender and translucent, about 8 minutes. Add the dried oregano, chili flake, fresh thyme, kosher salt and pepper, and cook for 1 minute to toast the spices. Add the tomato paste, and cook for another minute, deepening the flavor and color of the paste. Add the tomato puree and bring up to a gentle simmer. Allow the sauce to simmer uncovered, and cook until the sauce has slightly thickened, about 10 minutes.
2) Now that the sauce has reduced slightly, use a spoon to make four small wells in the sauce. Carefully crack an egg into each hole, one at a time. Simmer the eggs uncovered for 10 minutes more, until the whites are fully cooked and the yolks are soft and runny. If you’re looking for a firmer egg, cover the skillet with a lid so the eggs will steam and cook faster.
3) While the eggs are cooking, in a small bowl toss the arugula with 1 teaspoon of EVOO and a pinch of kosher salt. Set aside.
4) Once the eggs are cooked to the desired doneness, turn off the heat. Top the tomato and eggs with the arugula salad. Serve warm with a side of ricotta cheese and sliced baguette.