Skillet Eggs and Tomatoes
Serves 4-6
Adapted from Marco Canora’s Salt to Taste
Eggs and tomatoes make for both a hearty, saucy brunch or a super easy dinner. Use this recipe for either, and turn to it when you’ve run low on groceries. You’re likely to have all the ingredients in your pantry.
6 eggs
¼ cup extra-virgin olive oil
½ teaspoon thinly sliced garlic (about 2 cloves)
Pinch of minced peperoncini or red pepper flakes
½ teaspoon dried oregano
12 canned whole tomatoes (from 28-ounce can)
Salt
Freshly ground black pepper
2 tablespoons chopped fresh basil
6 slices country white bread
Separate the eggs, keeping the yolks in the shell and reserving 3 egg whites.
In a medium skillet (about 10 inches), combine the olive oil, garlic, peperoncini, and oregano. Turn on heat to medium-high and cook garlic mixture, until fragrant and garlic is beginning to fry, about 2 minutes.
Using your hands, crush the tomatoes in a bowl. Add the tomatoes to the skillet, reserving the juice to avoid splattering. Increase heat to high and add tomato juice, and season with salt and pepper. Cook until tomatoes begin to concentrate and are longer watery, 3-5 minutes. Add basil.
Reduce heat to low, and add egg whites. Stirring constantly, cook until whites are opaque, about 1 minute.
Remove the pan from the heat and using a rubber spatula, spread tomato mixture evenly through the pan. With the back of a spoon, create six small indentations in the tomato mixture. Carefully slide an egg yolk into each indentation, and cover until eggs are warmed through, about 3 minutes for runny eggs.
While eggs are setting, toast the bread. Gently spoon sauce and egg yolk over toast and serve.
big world | small kitchen
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