A simple yet fancy breakfast that comes together with 5 ingredients and in under 20 minutes. If you can’t find cherry tomatoes, you can substitute grape tomatoes or even tomatoes on the vine–just dice them up!
Cook Time
15 minutes
Total Time
20 minutes
Yield
2 servings
Ingredients
2 tablespoons olive oil
½ medium yellow onion, diced
⅓ cup water (80 mL)
10 oz cherry tomatoes (285 g)
kosher salt, to taste
freshly ground black pepper, to taste
2 large eggs
Nutrition Info
Calories 272
Fat 20g
Carbs 14g
Fiber 2g
Sugar 7g
Protein 10g
How to Make It
1. Step
Heat the olive oil in a small skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Step
Add the water and tomatoes and season with salt and pepper. Cover and cook until the tomatoes start to burst but still hold some of their shape, 5–7 minutes.
3. Step
Using the back of a spoon, create 2 wells in the tomato mixture. Crack an egg into each well. Season with salt and pepper.
4. Step
Cook uncovered for 5–6 minutes, until the egg whites are set but the yolks are still a bit runny.
