Tomato Egg Skillet with Warm Flatbread
Eggs poached in garlicky tomato sauce — a Mediterranean breakfast that cooks in one pan. Serve with warm flatbread for dipping into the silky, spiced sauce.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
Ingredients
- 2 tbsp olive oil
- 2 clove garlic cloves, minced
- 1 can (14 oz) canned crushed tomatoes
- 4 large eggs
- 2 piece flatbread
- 2 tbsp fresh parsley or cilantro, chopped
Instructions
- 1
Heat oil in a 10-inch skillet over medium-high until it shimmers, ~90 seconds.
- 2
Add garlic and cook for 30 seconds until fragrant, then add crushed tomatoes.
- 3
Simmer sauce for 3 minutes, then season with salt and black pepper to taste.
- 4
Make 4 small wells in the sauce and crack an egg into each; cover with a lid.
- 5
Cook until whites set but yolks still jiggle, 4–5 minutes, then remove from heat.
- 6
Warm flatbread in a dry pan or over a flame, then scatter parsley over eggs and serve.
Tools you’ll need
- 10-inch skillet with lid
- wooden spoon or spatula
- small knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
