I don’t know about you but one-pan meals are my favorite. First of all, it’s less to clean up. Secondly, it’s less of a hassle because you don’t need to watch multiple pots and pans while they all cook separate items. This dish is one-pan and uses some tasty crushed tomatoes as the main base!
I still remember the first time I tried a shakshuka (tomato and egg skillet) for the first time. After, I wondered where this dish was my entire life. I was totally missing out! It’s the perfect brunch meal or whenever you’re craving something savory for breakfast.
I love tomatoes and eggs. I grew up scrambling them together – which is a popular chinese dish! I decided to buy a cast iron and make this as my first dish 🙂 It was such an easy dish to make and only took a total of 15 minutes.
This dish was made using Pomi Organic Chopped Tomatoes. These are delicious cubes of Italian tomatoes ripened under the sun! Also, it’s just ONE SINGLE ingredient. No preservatives and additives. When I first got this product, I was looking for the ingredient label but turns out, it doesn’t even need one! It’s such a clean and healthy product! I value how their products are convenient and easy to use – AND delicious!
BENEFITS: Tomatoes are a great source of lycopene, which is an antioxidant that links to many health benefits! The fiber, vitamin C and potassium content all support heart health and reduces cardiovascular health health when incorporated in a heart-healthy diet!
I love added tomatoes in everything! They’re great on top of salads, in a sandwich AND in a tomato egg skillet like this! You HAVE to try this dish.
First, I sautéed mushrooms, onions and bell peppers in olive oil.
I added in the chopped tomatoes, tomato paste, salt and pepper. It simmered for several minutes before I cracked 3 eggs on top!
Topped with cilantro, crushed red pepper, oregano and black pepper.
Tomato and Egg Skillet
Tomatoes and eggs in a skillet with mixed veggies. So much flavor and definitely an ideal breakfast or brunch dish!
- 1 cup raw veggies I used mushrooms, onions, bell peppers
- 2 tbsp olive oil
- 1 cup chopped tomatoes
- 1 tbsp tomato paste
- salt and pepper to taste
- 3 eggs
- garnish: cilantro, red pepper flakes, dried oregano
Preheat your 6-inch cast iron to medium heat.
Add 2 tbsp oil and veggies. Saute for 2-3 minutes.
Add in 1 cup chopped tomatoes, 1 tbsp tomato paste, salt and pepper.
Simmer until tomato sauces are reduced.
Crack 3 eggs on top and lightly cover with oil for 2-3 minutes on low heat.
Remove from heat and sprinkle cilantro, red pepper flakes and dried oregano on top.
Serve with a sliced of toasted sourdough!