Tomato breakfast skillet
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Eggs set in a chunky tomato and pepper sauce for a spoonable breakfast.
North African-inspired · breakfast, dinner · easy
Servings: 2
Prep: 10 min
Cook: 20 min
Total: 30 min (estimate)
Estimated cost: USD 5 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Eggs. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
- Keep eggs refrigerated. Discard cracked eggs; wash hands, bowls and tools after raw egg or shell contact. Cook until fully set and the stated internal temperature is reached.
Ingredients
- 4 large eggs (Keep refrigerated; discard cracked eggs. Wash hands and tools after handling shells.)
- 2 cups canned diced tomatoes (Include juices. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 small bell peppers (diced)
- 1/2 medium yellow onion (diced)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon red pepper flakes
Cooking instructions
- Heat the olive oil in a deep skillet on medium. Cook the yellow onion and bell peppers for 5 minutes until softened.
- Stir in the ground cumin, smoked paprika and red pepper flakes, then the canned diced tomatoes. Simmer for 6 minutes until slightly thickened.
- Make four hollows. Crack the eggs one at a time into a cup, then slide into the sauce. Cover and cook on low for 7–9 minutes until whites and yolks are set and the eggs reach 74°C/165°F.
- Wash raw-egg tools. Serve two eggs and half the sauce per person while hot; extend gentle cooking if the centers are not set.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.