Eggs with Tomatoes
Juicy tomatoes under tender eggs, served with a slice of rye bread. Quick and simple — perfect breakfast or snack.
- Time
- 10 min
- Serving
- 328 kcal
- Ingredients
- ≈ $1.13
- Protein
- 16 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 2 pcs
- 2 Tomatoes≈ $4.67 per kg 100 g
- 3 Sunflower oil 7 ml
- 4 Rye breadpack 350 g ≈ $2.39 40 g
- 5 Salt 1 g
- 6 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preparation: wash the tomatoes2, cut into wedges about 1–2 cm; heat a 20–24 cm diameter pan over medium heat, add oil and heat it until a light sheen.
Sauté the tomatoes2 over medium heat for 2 minutes until slightly soft and a golden rim around the surface.
Spread the tomatoes2 more evenly in the pan, lay the eggs1 on top without stirring; keep over medium heat.
Salt and black pepper the eggs1 on top.
Cover with a lid and braise over medium heat 3–4 minutes until the white sets, the yolk remains runny or, if desired, becomes slightly firmer.
Serve with a slice of rye4 bread; if desired, garnish with herbs and serve immediately.
Tips
- Why it works
- Sauté tomatoes first to break down their juices and prevent a soggy pan when adding eggs. Overcrowding the pan makes eggs steam instead of fry.
- Substitutions
- Use 100g canned crushed tomatoes for convenience, but add 1 tsp sugar to balance acidity. Replace sunflower oil with butter for richer flavor.
- Common mistakes
- Eggs turn rubbery if cooked too long; check by lifting the edge. The white should be set but the yolk still soft.
- Storing and reheating
- Eat fresh or within 1 day; reheat in a dry pan over low heat for 1 minute. Does not freeze well.
- Serve with
- Pair with a slice of rye toast and a cup of black coffee for a quick protein boost in the morning.
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