Mediterranean Tomato Egg Skillet
A Bright and Rustic Mediterranean Skillet
This Mediterranean tomato egg skillet creates a warm, rustic, and flavorful dish that comes together quickly with simple ingredients. The tomatoes soften and release their juices, the peppers add sweetness, and the eggs cook gently on top. Because everything cooks in one pan, the dish stays easy and approachable. The final result tastes fresh, comforting, and perfect for breakfast, lunch, or a light dinner. The skillet pairs beautifully with Mediterranean breads like pita, ciabatta, or focaccia.
Equipment
- Wide skillet
- Cutting board
- Knife
Ingredients
- 5 large ripe tomatoes
- 5 eggs
- 1 large onion finely chopped
- 1 red bell pepper finely chopped
- 1 yellow bell pepper finely chopped
- 1 green bell pepper finely chopped
- 1 cup crumbled feta shredded mozzarella, or cubed halloumi
- 2 tbsp oil
- Salt to taste
- Pepper to taste
Optional Mediterranean Add Ins
- 2 tbsp chopped basil or parsley
- 1/2 tsp crushed red pepper or Aleppo pepper
- 1/4 cup sliced Kalamata olives
- 1 tbsp olive brine
- 2 garlic cloves minced
- 1/2 tsp smoked paprika
- Extra virgin olive oil for drizzling
Optional Mediterranean Breads
- Pita
- Ciabatta
- Focaccia
- Rustic sourdough
- Turkish simit
- Lebanese flatbread
Instructions
- Score an X on the bottom of each tomato.
- Heat oil in a wide pan and place tomatoes cut side down.
- Add onions and peppers to the center of the pan.
- Cover and cook for 8 to 12 minutes until tomatoes soften and skins loosen.
- Remove tomato skins and crush tomatoes into the pan.
- Season with salt and pepper and gently mix.
- Crack eggs into the skillet and lightly swirl.
- Add cheese on top.
- Cook for 2 to 4 minutes until eggs are soft and just set.
- Serve hot with Mediterranean bread.
Video
Nutrition
Calories: 305kcalCarbohydrates: 27gProtein: 12gFat: 15g
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