Tomato Breakfast Eggs

If you’re craving a warm, comforting, and flavor-packed morning dish, Tomato Breakfast Eggs might become your new go-to breakfast. This vibrant skillet meal blends silky eggs with a rich tomato-pepper sauce, infused with herbs and just a touch of heat. In the first bite, you get brightness, depth, and that irresistible coziness only a homemade breakfast can deliver. Whether you’re cooking for yourself or feeding a hungry crowd, this recipe instantly elevates your morning routine and sets the tone for a satisfying day.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: Ready in minutes and perfect for busy mornings.
• Everyday Ingredients: Uses pantry staples like canned tomatoes, dried herbs, and eggs.
• Big Flavor, Minimal Effort: A fragrant spice blend and roasted red peppers create a deep, aromatic sauce.
• Customizable Heat: Keep it mild or dial up the spice—your call.
• Comfort in a Skillet: A nourishing, cozy recipe ideal for brunch, lazy weekends, or a hearty breakfast-for-dinner.
• Stand-Out Technique: Slow-simmered tomatoes and peppers build a thicker, richer base than many other tomato-egg recipes, ensuring each bite is full of bold flavor.

This dish hits that perfect balance between warmth, freshness, and satisfying comfort—something everyone at the table will appreciate.

Ingredients Needed

For the Spice Blend

• 1 tablespoon dried basil
• 1 tablespoon dried chives
• 1½ teaspoons dried mint
• 1½ teaspoons dried oregano or marjoram

Tip: Keep the blend in an airtight jar—its aroma stays bright for about a month.

For the Tomato Breakfast Eggs

• 1 tablespoon grapeseed oil or olive oil
• 1 small red onion, peeled and finely chopped
• 2 garlic cloves, peeled and thinly sliced
• 1 jar (12 oz) roasted red peppers, drained and chopped
• 1 fresh bay leaf
• 1 Scotch bonnet chile or 1 teaspoon red pepper flakes
• 1 teaspoon fine salt (plus extra to taste)
• 1 can (14.5 oz) whole peeled tomatoes, including liquid
• Eggs (enough to space comfortably in your skillet, typically 4–6)

How to Make Tomato Breakfast Eggs

Step 1 — Mix the Spice Blend

Combine all dried herbs in a small bowl. Stir until evenly mixed. This quick blend creates a bright herby finish for the eggs and elevates the tomato base.

Step 2 — Build Your Flavor Base

Heat a 10-inch skillet over medium-low heat. Add oil, then stir in the chopped onion and garlic.
Cook for 2–4 minutes until soft and fragrant—this step builds the foundation of the sauce.

Add the roasted red peppers, bay leaf, and Scotch bonnet (or red pepper flakes). Sprinkle with salt. Cook for another 2 minutes, letting excess pepper liquid evaporate so the sauce doesn’t become watery.

Step 3 — Add Tomatoes

Pour in the whole peeled tomatoes with their liquid. Break them apart gently using a spatula.
Rinse the tomato can with 1 cup of water and add that to the skillet to ensure nothing goes to waste.

Step 4 — Simmer & Reduce

Increase heat to high and bring everything to a lively simmer. Cook, stirring occasionally, until the sauce reduces to about ¾ of its original volume (around 5 minutes).
It should look glossy, thicker, and able to lightly coat a spoon.

Step 5 — Cook the Eggs

Remove the bay leaf and Scotch bonnet. Reduce heat to medium-low.

Crack the eggs directly into the skillet, spacing them out so each one has its own “nest.”
Cover and cook for 5–8 minutes, until the whites are fully set but the yolks remain runny (or to your preferred doneness).

Finish with about 2 teaspoons of the spice blend for a fragrant, fresh lift.
Serve immediately.

Serving & Storage Tips

Serving Ideas

• Pair with warm flatbread, toasted sourdough, or fluffy brioche.
• Serve with roasted potatoes, plantains, or a simple green salad.
• Add a dollop of yogurt, feta, or avocado on the side for extra creaminess.

Storage

• Refrigerate: Store leftover sauce (without eggs) for up to 3 days in an airtight container.
• Leftover Eggs: Cooked eggs don’t store well, but if needed, keep them refrigerated for up to 24 hours.
• Reheating: Warm sauce in a skillet and add freshly cracked eggs rather than reheating cooked ones—this preserves texture and flavor.

Helpful Notes

• Control the Heat: If using Scotch bonnet, don’t pierce it—this gives flavor without overwhelming heat.
• More Protein: Add chickpeas, white beans, or shredded chicken to the sauce before simmering.
• Extra Veggies: Spinach, zucchini, or mushrooms blend in beautifully.
• Make It Creamier: Stir in a splash of cream or coconut milk to soften the acidity of the tomatoes.
• Herb Boost: Finish with fresh parsley, cilantro, or basil for a fresh pop.

Conclusion

Tomato Breakfast Eggs deliver everything you want in a morning meal: warmth, richness, ease, and a burst of flavor from simple ingredients. The combination of roasted peppers, herbs, and silky eggs makes this dish feel both hearty and refreshing. Whether you’re cooking to impress guests or simply treating yourself, this recipe is an effortless show-stopper.

Tried it? I’d love to hear your thoughts!
Leave a comment and a star rating, and feel free to share your creation on Pinterest, Facebook, or Instagram.
What fun twist did you add—extra veggies, different spices? Tell us below!

Frequently Asked Questions (FAQ)

Can I use fresh tomatoes instead of canned?

Yes—use about 4–5 ripe tomatoes, chopped. You may need to simmer a few extra minutes to reduce their natural water content.

Can I make this recipe gluten-free?

Absolutely. The dish itself is naturally gluten-free. Just serve it with gluten-free bread or potatoes.

Why did my sauce turn watery?

Either the peppers released extra moisture or the tomatoes weren’t reduced enough. Make sure to simmer until thickened before adding the eggs.

Is this recipe freezer-friendly?

The sauce freezes beautifully for up to 2 months. Freeze it without the eggs, then reheat and cook fresh eggs when serving.

How thick should the sauce be?

Aim for a sauce that’s thick enough to coat a spoon but still loose enough for eggs to gently nestle into—similar to shakshuka consistency.