Caprese Skillet Eggs
It’s a common tale of woe: You return from a trip only to find there’s nothing to eat in the house. But the last thing on your tired mind is a trip to the grocery store.
Luckily, the tomatoes are starting to ripen in my garden next to a bounty of herbs, and my fridge always contains eggs. Put them all together in this easy dish inspired by insalata Caprese, the lovely Italian salad of sliced tomato, mozzarella cheese and fresh basil, and you’ve got dinner (or breakfast) in about 15 minutes. Plus, only 192 calories!
Serve with toasted ciabatta and a drizzle of tangy balsamic vinegar, if you want to dress it up a bit.
2 tablespoons olive oil
1/2 cup chopped onion
3 medium tomatoes, chopped
1/2 teaspoon each kosher salt and freshly ground black pepper
4 large eggs
1/2 cup shredded fresh mozzarella
1/4 cup mixed chopped fresh basil, oregano and chives
Toasted sliced ciabatta bread
Heat oil in a medium frying pan over medium heat. Add onion and cook until translucent, about 3 minutes. Add tomatoes, salt and pepper. Simmer, stirring occasionally, until tomatoes have softened and released their juices, about 5 minutes.
Use a spoon to make four wells in the tomato mixture. Crack an egg into each well. Cover pan and cook until whites are firm and yolks are just starting to set, about 2 minutes. Sprinkle with shredded cheese and cover again to melt cheese slightly, about 1 minute. Sprinkle with herbs and serve with toast.
— Sunset Fast & Fresh: Recipes in 30 Minutes or Less