Tomato Egg Breakfast Skillet

Name: Tomato Egg Breakfast Skillet
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Yield: 2 servings
Cuisine: Mediterranean & Middle Eastern
Ingredients: 300 g Canned crushed tomato; 4 each Egg; 70 g Yellow onion; 15 ml Olive oil; 1 g Ground cumin; 2 g Fine salt

Whole eggs cook gently in a thick tomato sauce with softened onion and cumin. This is a sit-down breakfast for a morning when you can bring the skillet straight to the table. Reduce the sauce before making the wells: a watery base lets the eggs spread. Keep cooking until the whites and yolks are set, following the safety guidance below.

Eggs set in chunky tomato sauce in a black skillet, topped with parsley. — Representative photograph · Delicious fried eggs and tomatoes in morning by Julia Khalimova · Source · Pexels License. Full frame retained, resized to 1200 pixels wide and converted to WebP. Representative tomato-and-egg skillet. The parsley garnish, tomato texture and number of eggs differ from the PANTRISORA serving; this is not a photograph of this exact recipe. Not a photograph of a PANTRISORA kitchen trial.

Mediterranean & Middle Eastern · Preparation time: 8 min · Cook time: 18 min · Total time: 26 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Cooking safety

U.S. guidance gives 71°C (160°F) for egg dishes. Cook egg components fully; appearance alone is insufficient for mixed dishes.

Official U.S. cooking temperature guidance

Ingredients

300 g Canned crushed tomato
4 each Egg
70 g Yellow onion
15 ml Olive oil
1 g Ground cumin
2 g Fine salt

Allergens listed for these ingredients · Egg. Check package labels.

Step-by-Step Instructions

Dice the onion and soften it in the oil in a small covered skillet. Stir in cumin, tomatoes and salt.
Simmer uncovered for eight minutes, stirring until the sauce thickens enough to hold a shallow indentation.
Make four wells and crack an egg into each. Cover and cook gently until both whites and yolks are set. Spoon sauce beside each egg to serve.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, skillet, saucepan or pot sized for the ingredients, food thermometer, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Do not replace crushed tomatoes with concentrated tomato paste at the listed 300 g. The sauce needs liquid to simmer and cook the eggs gently; paste needs a separately developed dilution.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.