Tomato Eggs is a simple, one-pan comfort dish where slow-cooked tomatoes and peppers form a rich base for softly cooked eggs. It’s quick, wholesome, and perfect for breakfast, brunch, or a light meal.

What is Tomato Eggs?

Tomato Eggs is a pan-cooked recipe where tomatoes are roasted cut-side down, mashed with vegetables and seasoning, and topped with eggs that cook gently in the sauce.

Main Ingredients of Tomato Eggs

Tomatoes – 2
Green capsicum – chopped
Red bell pepper – chopped
Yellow bell pepper – chopped
Onion – chopped
Garlic – chopped
Olive oil – as required
Salt – to taste
Red chilli powder – to taste
Eggs – 2
Black pepper – to finish

What Is So Special About Tomato Eggs?

Cooking tomatoes cut-side down builds deep flavour, while mashing everything in the pan keeps the dish rustic. The eggs cook directly in the tomato base, giving soft whites and jammy yolks.

Meyer Non Stick Omelette Egg Pan, 18cm

Quick and Easy Tomato Eggs

This fuss-free recipe comes together in under 15 minutes on the Meyer Tamagoyaki Pan, using just one pan and minimal prep.

How to Make Tomato Eggs

1. Heat olive oil in the Meyer Tamagoyaki Pan. Add tomatoes cut side down along with capsicum, bell peppers, onion, and garlic. Cook till soft and blistered.

2. Remove tomato skins and mash everything together. Season with salt and red chilli powder, crack eggs on top, cook till just set, finish with black pepper, and serve with toasted sourdough.

Expert Tips

1. Use ripe tomatoes for the best flavour

2. Cover the pan briefly while cooking eggs for even doneness

Recipe Card

Tomato Eggs

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Category

Breakfast / Brunch

Servings

2

Prep Time

10 minutes

Cook Time

5 minutes

Calories

280

Quick and easy Tomato Eggs cooked in a roasted tomato and pepper mash. A comforting one-pan breakfast ready in minutes.

Author:

Samridh

Ingredients

• Tomatoes – 2

• Capsicum & bell peppers – 1 cup

• Onion – ¼ cup

• Garlic – 1 tbsp

• Olive oil – 1 tbsp

• Eggs – 2

• Salt – to taste

• Red chilli powder – to taste

• Black pepper – to garnish

Directions

1. Heat olive oil in the Meyer Tamagoyaki Pan. Add tomatoes cut side down along with capsicum, bell peppers, onion, and garlic. Cook till soft and blistered.

2. Peel off tomato skins and mash everything together in the pan.

3. Season with salt and red chilli powder.

4. Crack eggs directly on top and cook till whites are set and yolks are still soft.

5. Finish with freshly cracked black pepper and serve hot with toasted sourdough.

Recipe Note

Serve immediately for best texture. Adjust chilli and seasoning to taste.