Bacon, Tomato & Egg Skillet
Crispy bacon, fresh tomatoes, and runny eggs cooked in one skillet — a Mediterranean breakfast that tastes like you spent way more time than 15 minutes. Perfect with crusty bread.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 6 strips bacon strips
- 2 medium tomatoes (plum or cherry), halved
- 4 large eggs
- 2 cloves garlic, minced
- ¼ medium red onion, thinly sliced
- 2 tbsp fresh basil or parsley, chopped
Instructions
- 1
Cook bacon in a 10-inch skillet over medium-high until edges curl and it smells nutty, about 5 minutes.
- 2
Transfer bacon to a paper towel. Pour off most bacon fat, leaving 2 tablespoons in the pan.
- 3
Add onion and garlic to the same skillet, stir until fragrant, about 1 minute.
- 4
Add tomatoes cut-side down, cook until they start to blister and soften, about 3 minutes.
- 5
Crack eggs directly into the gaps between tomatoes. Cook until whites set but yolks still jiggle, 3–4 minutes.
- 6
Crumble bacon over top, scatter basil across, and serve straight from the skillet.
Tools you’ll need
- 10-inch skillet
- paper towels
- spatula
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