Eggs cooked with tomato sauce are known in many cuisines. In most recipes, the tomato sauce is heavily spiced and cooked for 15-20 minutes before the eggs are added. While very tasty, the dish can be quite heavy, especially if served for breakfast.
Here is a quicker, and in my humble opinion, fresher and tastier, version.
By using scallions, cherry tomatoes and mini peppers, all of which do not require long cooking time, you can prepare the dish in less than 20 minutes from start to finish, without compromising on flavor and freshness.
The dish is perfect for breakfast or brunch, but obviously can also be served as a light lunch or even dinner. Serve with fresh bread, to help enjoy the runny yolk to the fullest.
A few notes:
* The fresher the eggs, the better the dish will taste. Same goes for the cherry tomatoes and mini-peppers.
* Mexican scallions are bigger than the regular scallions and have a more pronounced onion flavor. If you can’t find them, use 3 regular scallions instead.
Makes: 2
Prep time: 10 minutes
Cooking time: 10 minutes
Ingredients:
1 large Mexican scallion
2 Tbs olive oil
1 cup roughly chopped colorful mini peppers
½ tsp salt
¼ tsp freshly ground black pepper
1 cup colorful cherry tomatoes, halved
2 XL fresh eggs, preferably free-range, at room temperature
Additional salt and pepper, to taste
1. Cut the scallion in half, lengthwise, and chop roughly. Pour the oil into a large frying pan. Add the chopped scallion, peppers, salt and pepper. Mix and fry on medium-high heat for 1-2 minutes, until the scallion and peppers soften.
2. Add the halved cherry tomatoes, season them with salt and pepper, and cook for 2 minutes, until they soften but still keep their shape.
3. With a spatula, create two wells in the mixture. Break the eggs and gently place one in each well. Season with extra salt and pepper and cover the pan. Cook on medium-low heat for about 5 minutes, until the egg white is cooked and the yolk is still runny. Serve with fresh bread.
We ate all our mini peppers, but I have plenty of roasted red peppers in the freezer. Perhaps a slight variation is in order for our special breakfast today!
Virtual hugs,
Judie
LikeLiked by 1 person
I think it will work great! Enjoy your special breakfast. 🙂
LikeLiked by 1 person
Looks Delicious and colorful!
LikeLiked by 1 person
Thank you Ish! 🙂
LikeLike
Oh gosh!
LikeLiked by 1 person
Thank you! 🙂
LikeLiked by 1 person
Looks great 🙂
LikeLiked by 1 person
Thank you Elaine! 🙂
LikeLiked by 1 person
This is kind of breakfast I like to have:) delicious!!!!
LikeLiked by 1 person
Thank you Olga. Same here! 🙂
LikeLike
So colourful and hearty!
LikeLiked by 1 person
Thank you Sridevi! 🙂
LikeLike
This looks so delicious. Love the way an egg cooked over the food rather than on the side turns a simple ‘fry up’ into something so much more special.
LikeLiked by 1 person
Thank you Anna. The eggs get a lot of flavor from the vegetables when cooked thins way. It’s worth trying. 🙂
LikeLiked by 1 person
It looks really delicious!
LikeLiked by 1 person
Thank you Sudipti! 🙂
LikeLiked by 1 person
This looks so fresh and lovely!
LikeLiked by 1 person
Thank you! 🙂
LikeLiked by 1 person
Gorgeous! I could eat this every morning!
LikeLiked by 1 person
Thank you Mimi! 🙂
I totally agree – have no problem with eating this every morning. 🙂
LikeLike
I love eggs, can’t imagine my breakfast menu without them. This is yummy Ronit- and the pictures are lovely!👏☺
LikeLiked by 1 person
Same here Marta. Eggs are really the best breakfast, in any form.
Thanks for the compliment about the photos. I was lucky to have a bit of daylight when I photographed them – makes a huge difference, but not always possible. 🙂
LikeLiked by 1 person
Looks delicious, colorful and tempting!! 🙂 🙂
LikeLiked by 1 person
Thank you Sabitha! 🙂
LikeLike
Oh wow yum!
LikeLiked by 1 person
Thank you! 🙂
LikeLiked by 1 person
So delicious!
LikeLiked by 1 person
Thank you! 🙂
LikeLike
Beautiful photos, and very lovely recipe. 🙂 You should join in on my food group called Foodify, where we chat, share, and help one another on recipes. https://www.facebook.com/groups/foodify2015/
LikeLiked by 1 person
Thank you, and thanks for the invitation. I’m afraid I’m not into Facebook, so can’t participate… 🙂
LikeLiked by 1 person
Oh I may have asked you already, so I do apologize if I did. Okay, if you ever do get FB please keep us in mind, would love to have ya. I really love your blog, keep up the great work! I would love to feature you one day.
LikeLiked by 1 person
Thank you! I really appreciate your feedback.
If I’ll end up on FB I will be in touch for sure. 🙂
LikeLiked by 1 person
Yay, I hope to see ya on there one day. I do know that SM can get to all of us food bloggers, but it helps grow our blogs. Thanks for appreciating my feedback, and likewise to you. 🙂
LikeLiked by 1 person
I agree it helps blogs grow, but it really requires so much time and efforts… Maybe one day. 🙂
LikeLiked by 1 person
That I must agree with you on. I now have my own food group and now I spend about 6 + hours a day on social media and that is why I had to cut my blogging down, which I miss. I do love that my small food group has some amazing foodies and I have learned a lot from them.
LikeLiked by 1 person
6+ hours a day? that’s even more than I thought it took… But as long as you enjoy it, it’s worth the time. 🙂
LikeLiked by 1 person
Yeah, I might even be doing more than that lol. Yes I do enjoy it. 🙂 Happy Monday!
LikeLiked by 1 person
It looks delicious. I’m going to have to try making this. I missed your egg posts earlier this year. Thanks for alerting me to them.
LikeLiked by 1 person
“Better late than never”… 🙂 I hope you’ll enjoy the results.I’ll be happy to hear your comments.
LikeLike
Looks so tasty!
LikeLiked by 1 person
Thank you Nisha! 🙂
LikeLiked by 1 person