Stewed Tomatoes with Egg Recipe for a Healthy Breakfast

This quick and simple stewed tomatoes with egg is great for breakfast, lunch, or dinner. It combines fresh vegetables and eggs for a surprisingly delightful meal. The butter smooths the sharpness of the tomatoes, but if you need a little more, add a teaspoon of sugar or monk fruit.

If you have individual oven-safe dishes, you can use those instead of the pan. After cooking the tomatoes and other ingredients on the stove, transfer to the individual dishes and crack an egg on each. That way, you can cook each serving separately and serve it in its own dish.

If you like a little heat, sprinkle some cayenne or coarse ground black pepper on top. This stewed tomatoes with egg recipe will change up your breakfasts. It’s great to make on a lazy weekend and is a unique dish to serve when hosting brunch.

Stewed Tomatoes with Egg

This easy recipe uses fresh ingredients as well as pantry staples. Don’t worry if you don’t have all the spices on hand. It’s forgiving and versatile as well. Also, while it calls for mushrooms, if you don’t have them or don’t like them (my kids think they don’t like them!) you can omit them. 

This stewed tomatoes and egg recipe is a savory feast for the eyes and taste buds. Follow my step-by-step guide down below to make your own homemade tomatoes with eggs. It’s easy to prep and cook.

What You Need to Make This Recipe

  • Tomatoes – Use large, ripe tomatoes.
  • Eggs – Choose the number of eggs for how many servings you want. Adjust tomatoes accordingly.
  • Garbanzo Beans – Also called chickpeas
  • Fresh Baby Spinach – You can use thawed frozen spinach if you squeeze the excess water from it.
  • Scallion or Spring Onion – Chop the white onion part as well as the greens.
  • Butter – Use real butter, not imitations.
  • Fresh mushrooms – Omit if you don’t like mushrooms.
  • Spices – This recipe calls for roasted garlic powder, sweet paprika, dried tarragon. If you don’t have all of these, you can omit them.
  • Cheese for topping (mozzarella, feta, or parmesan) – You can use any cheese to top it for flavor and presentation.
  • Olive Oil – Use to coat the pan when cooking. You can also use avocado oil or vegetable oil. 

Substitutions

In a pinch, you can use canned stewed tomatoes in place of fresh tomatoes. Drain out the extra juices or reserve them for another recipe such as stew or soup.

Again, if you don’t like mushrooms, feel free to omit. 

You can use frozen spinach as well. Thaw it overnight in the refrigerator. Discard all extra water. 

While organic tomatoes, mushrooms, and spinach can be expensive, if you can fit it into your budget, choose organic. 

How to Make Stewed Tomatoes with Egg

  1. Set your oven to high broil.

  2. Bring a large pot of water to boil. Cover with a lid to boil faster.

  3. Cut the tomatoes in half and cut away the stem. Gently immerse the tomato halves, skin side down, into the boiling water for 3 – 5 minutes. 

  4. While the water is boiling and the tomatoes are cooking, in an oven-safe pan, warm some olive oil over a medium flame.

  5. Add the white parts of the onion, mushrooms, garlic powder, paprika, and tarragon, along with salt and pepper to taste. Cook until the onion appears transparent.

  6. Use a strainer spoon to remove the tomatoes and pinch the skin so it slides right off. This is an easy way to remove the skin from the tomatoes. They will be hot, so be careful. Coarsely chop the tomatoes.

  7. Add tomatoes, garbanzo beans, and butter to the pan. Allow the mixture to cook for a while until the tomatoes are soft (stewed), about 5 to 7 minutes.

  8. Stir in the spinach until it wilts. If using thawed frozen spinach, break it apart so it’s not in clumps.

  9. Remove the pan from burner. Crack the eggs over the mixture, spacing them a little apart. You can also separate the mixture into individual-sized oven-safe bowls putting an egg on top of each.

  10. Broil for 2 – 3 minutes or until eggs are cooked as desired.

  11. Sprinkle top with cheese, coarse ground black pepper, and the green parts of the onion. You can also top with fresh parsley or cilantro. Serve in a bowl with a side of homemade crusty bread.

stewed tomatoes and egg recipe
Stewed tomatoes and egg is an easy one-course breakfast recipe

Tasty Tomato and Egg Recipe

I like this recipe because I can serve it with sides or on it’s own with toast. It’s filling and delicious. When I serve it for when the grandparents come over, I add some fresh cilantro on top.

I chop the mushrooms really small so my kids don’t see them.

This is an easy palm oil free breakfast I make for my family. My son has a palm oil allergy and sensitivity. It’s difficult for us to buy premade foods. The great news is this has made me learn to cook at home. I’ve learned that cooking homemade meals gets easier the more I do it. I’m also on a strict gluten free diet. I like making some of our meals gluten free so we can all eat the same thing.

If you’ve try this stewed tomatoes with egg recipe, please leave a rating. Please let me know how it was in the comments below. I’d love to hear from you and hope you continue to learn about ways to enjoy palm oil free foods.

stewed tomatoes with egg
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Stewed Tomatoes with Egg

This is a wonderful recipe for breakfast. Serve as a one-dish breakfast or as a side. Stewed tomatoes with eggs makes for a lovely presentation when entertaining for brunch.
Course Appetizer, Breakfast, Main Course, Side Dish, Snack
Keyword Easy Tomato and Eggs Recipe, Stewed Tomatoes with Egg, Stewed Tomatoes with Egg recipe, Tomato and Eggs
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 3 large ripe tomatoes
  • 4 medium eggs
  • 1 cup garbanzo beans
  • 1 cup fresh baby spinach
  • 1 scallion / spring onion finely chopped (whites and greens)
  • 1 teaspoon butter
  • ½ cup fresh mushrooms quartered
  • 1 teaspoon roasted garlic powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried tarragon
  • Cheese for topping mozzarella, feta, or parmesan
  • Salt and pepper to taste
  • Olive oil to coat the pan

Instructions

  • Set your oven to high broil.
  • Remove the skin from the tomatoes by bringing a large pot of water to boil. Halve the tomatoes and cut away the stem. Gently immerse the tomato halves, skin side down, into the boiling water for 3 to 5 minutes. Use a strainer spoon to remove the tomatoes and pinch the skin so it slides right off.
  • Coarsely chop the tomato. Set aside.
  • In an oven-safe pan, warm some olive oil over a medium flame. Add the onion, mushrooms, garlic powder, paprika, and tarragon, along with salt and pepper to taste. Cook until the onion appears transparent.
  • Add the tomato, garbanzo beans, and butter. Allow the mixture to cook for a while until the tomatoes are soft (stewed), about 5 to 7 minutes.
  • Stir in the spinach until it wilts.
  • Remove pan from burner. Crack the eggs over the mixture, spacing them a little apart. Put in oven to broil for 2 to 3 minutes or until eggs are done as desired.
  • Sprinkle top with cheese, coarse ground black pepper, and green onion. Serve in a bowl with some crusty bread.

Notes

  • You can make cook this recipe in the oven-safe pan you make it in, or separate it into ramekins or other oven-safe containers. 

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