Eggs with Bacon and Tomatoes
A hearty skillet breakfast or quick dinner with crispy bacon, juicy tomatoes, and perfectly cooked eggs. Simple, satisfying, and ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 18g
Ingredients
- 4 slices bacon
- 2 medium tomatoes
- 4 large eggs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Cook the 4 bacon slices in a large skillet over medium heat until crispy, about 6-8 minutes. Transfer to a plate, leaving the rendered fat in the pan.
- 2
Slice the 2 tomatoes into 1/2-inch rounds. Add them to the hot skillet with the bacon fat and cook until softened and lightly browned, about 2-3 minutes per side.
- 3
Return the bacon to the skillet, breaking it into pieces. Arrange the tomatoes and bacon evenly in the pan.
- 4
Crack the 4 eggs directly into the skillet, spacing them apart. Season with the 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- 5
Cover and cook until the egg whites are set but yolks are still runny, about 3-4 minutes. If you prefer firmer yolks, cook 1-2 minutes longer.
- 6
Serve immediately straight from the skillet, with toast if desired.
Tools you’ll need
- Large skillet
- Spatula
- Knife
- Cutting board
- Plate
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