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Cover - One Pan Tomato Breakfast Eggs

One Pan Tomato Breakfast Eggs

50 mins
466 cals per serving
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Donal's Notes

A glorious pan of all my favourite things for breakfast. Sweet tomatoes are softened in the pan until juicy and bursting, providing the ideal flavour base for eggs to cook out until the yolk is just runny. Scooped onto sourdough toast, it’s a real treat for a weekend brunch.

Ingredients

olive oil
olive oil
prosciutto
prosciutto
garlic
garlic
chilli flakes
chilli flakes
cherry tomatoes
cherry tomatoes
baby spinach
baby spinach
eggs
eggs
fresh basil
fresh basil
sea salt
sea salt
ground black pepper
ground black pepper

Equipment

Large frying pan
Large frying pan
Tongs
Tongs
Wooden spoon
Wooden spoon
Chopping board
Chopping board
Knife
Knife

Method

1

Heat a tablespoon of olive oil in a heavy based, large sauté pan over medium heat and fry the prosciutto until crisp. Remove and set aside.

2

Add a little more oil and fry the garlic until just the golden before adding the chilli flakes and tomatoes. Sauté for 25-30 minutes until the tomatoes are catching colour and beginning to burst. Halfway through this, begin to mash half the tomatoes, this will create a sauce. Simmer until the sauce thickens a little, season to taste and then add the spinach. Cook for 5 mins more until completely wilted.

3

Using the back of a spoon, create four little wells and then crack an egg into each. Simmer gently for 8-10 minutes until the white of the eggs are set but the yolks are still runny. Arrange the prosciutto amongst the eggs.

4

Serve straight away while still hot with sourdough toast, plenty of sea salt and black pepper and garnish with basil leaves.

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Some of our members testimonials

Just finished eating this, all plates were licked clean ! Family weren’t expecting the taste of chilli in the morning, but not over powering! Delicious

Emma, 10/07/22

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