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
Cuisine American
Keyword Easy Tomato and Eggs Recipe, Stewed Tomatoes with Egg, Stewed Tomatoes with Egg recipe, Tomato and Eggs
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 4
Author Dawn Head
Ingredients
3large ripe tomatoes
4medium eggs
1cupgarbanzo beans
1cupfresh baby spinach
1scallion / spring onionfinely chopped (whites and greens)
1teaspoonbutter
½cupfresh mushroomsquartered
1teaspoonroasted garlic powder
1teaspoonsweet paprika
1teaspoondried tarragon
Cheese for toppingmozzarella, 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.