Egg and Tomato Skillet
Prep: 10 Minutes | Cook: 15 Minutes | Makes: 4 Servings
- 2 tablespoons coconut oil or ghee
- 1 onion, finely chopped
- 1 green or red pepper, finely chopped
- 1 can (28 ounces) diced tomatoes
- 2 tablespoons tomato paste
- ¼ teaspoon balsamic vinegar
- 1 teaspoon dried Italian seasoning
- Dash of garlic powder
- ¾ teaspoon Celtic or pink Himalayan salt
- ⅛ - ¼ teaspoon ground black pepper
- Pinch of parsley (optional)
- 8 eggs
Warm the oil or ghee in a 10 inch (no bigger) skillet over medium heat. When the oil is hot, add in the onion and bell pepper. Cook for about 5 minutes, or until the vegetables soften.
Add the tomatoes, tomato paste, vinegar, Italian seasoning, garlic powder and salt and pepper and cook until the mixture is bubbling. It must be hot enough to poach the eggs. Crack the eggs into the mixture, leaving some of the yellow yolk exposed. Partially cover the skillet with a lid. Let the mixture bubble for about 5 minutes, or until the whites are set and the yolks are still runny. If you don’t like soft yolk, continue to cook. Optional: top with parsley.
The tomato mixture can be made ahead and refrigerated. Add the eggs when you reheat the skillet, just before serving.