Caprese Skillet Eggs (gluten-free recipe)
Most of my summer afternoons are spent around our half-deflated kiddie pool. Four little bodies splash and shriek, while I watch behind my sunglasses and hold a magazine (I never actually read it, I just look at the same sentence over and over). Their life is pretty much the kid version of an all-inclusive resort. I am the nurse-lifeguard-chef-concierge.
I’m not sure why 5 o’clock surprises me every single day, but it does. We’re out by the pool, doing our thing, and suddenly all these little people think they are starving. I am out of snacks. It’s time for dinner. Fast.
This dish is one of those summer lifesavers. The ingredients are in season right now, the flavors are fresh, and it comes together in about 15 minutes. Serve it for breakfast, brunch, lunch, dinner. It’s hearty and healthy and budget-friendly. Everything comes together on the stovetop, so you don’t even have to crank on the oven.
The recipe is a variation on Shakshuka, an Israeli (via Northern Africa) dish where eggs are poached in a spicy tomato sauce. In this version, the tomatoes are simmered with onions and garlic, before cracking the eggs directly into the sauce. Once the eggs are set, sprinkle with fresh cheese and herbs, and spoon on top of toasted bread or warmed pita bread or tortillas. Your mouth will be very happy it knows you.
Trust me, this is the perfect recipe to have in your back pocket on these hot days, where you have an abundance of basil + tomatoes but very little time + motivation.
Caprese Skillet Eggs
adapted from a Sunset recipe
2 T. olive oil
1/2 c. chopped onion
1 clove garlic, minced
4 medium tomatoes, chopped
1/2 t. salt
1/2 t. pepper
1/2 c. shredded fresh mozzarella cheese
1/4 c. chopped fresh basil, oregano, and chives
Toasted bread or warmed tortillas
- Heat oil in a medium frying pan over medium heat. Add onion and cook until softened and translucent, 3-5 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 4 wells in the tomato mixture and crack one egg into each. Cover pan and cook until the egg whites are firm and yolks are just starting to set, about 2 minutes.
- Sprinkle with cheese and cover again to melt cheese slightly, about 1 minute.
- Sprinkle with herbs and serve with toast or tortillas.
I’ve been intrigued lately by these Dynamic Cook 5-Blade Herb Scissors (Amazon). While it might seem like just another kitchen gadget cluttering up your drawer, I actually think I would use these all the time for chopping basil, parsley, and chives. I’m curious. Do any of you own these? What do you think?
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