Enjoy this rustic, cottage skillet breakfast with poached eggs and tomatoes, inspired by garden mornings and cottage kitchens.
With love and warmth,
Ana
Cottage Skillet Breakfast with Poached Eggs and Tomatoes
Rustic breakfast of tomatoes, herbs and eggs, cooked low and slow in a skillet.
Equipment
- 1 Heavy-bottomed skillet with lid
Ingredients
- 1½ tbsp Olive oil or butter
- 1 Small yellow onion – finely chopped
- 3-4 Garlic cloves – minced
- 4 Ripe tomatoes – chopped (or 2 cups cherry tomatoes)
- 1 Small bell pepper – red, yellow or green – chopped (optional)
- Salt and freshly ground black pepper – to taste
- 1 tsp Sweet or smoked paprika – optional
- Handful of fresh herbs: basil, thyme, parsley – chopped
- 4 Large eggs
- Optional toppings: crumbled feta or goat cheese, chili flakes, herbed olive oil – optional
- Crusty sourdough or skillet-toasted bread – for serving
Instructions
Saute onion.
- In a cast-iron or heavy-bottomed skillet, heat olive oil or butter over medium heat. Add the onion and sauté for 5 minutes, until soft and golden.
Build the garden base.
- Stir in garlic and cook for 30 seconds. Add tomatoes and bell pepper. Season with salt, pepper, and paprika. Cover and let simmer for 12–15 minutes, stirring occasionally, until tomatoes break down and form a thick, saucy base.
- Add herbs: Stir in your fresh herbs, saving a few pinches for garnish.
Poach the eggs.
- Make 4 small wells in the tomato mixture and crack an egg into each. Cover the skillet with a lid and cook for 5–7 minutes, or until the egg whites are set but the yolks are still soft.
Finish and serve.
- Remove from heat. Top with cheese, chili flakes, or more herbs as desired.
- Serve warm with toasted or butter-friend bread.