A comforting, savory Italian breakfast dish simmered with rich tomato sauce, poached eggs, and fresh herbs—this skillet meal is perfect for slow weekend mornings and serves beautifully with crusty bread. Brimming with Mediterranean flavors and made in a single pan, this rustic breakfast offers both ease and elegance for your morning table.
Why You’ll Love This Recipe
This Italian breakfast skillet brings together simple ingredients to create something deeply satisfying. With its rich tomato base, perfectly poached eggs, and aromatic herbs, this dish is a flavorful way to start your day. It’s quick to prepare, ideal for brunch, and a fantastic option for vegetarians. Plus, it pairs wonderfully with fresh bread for dipping—making every bite irresistible.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/2 teaspoon dried oregano
- 1/4 cup fresh basil or parsley, chopped
- 4 large eggs
- Freshly grated Parmesan cheese (optional)
- Crusty Italian bread, for serving
Directions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the garlic and red pepper flakes, cooking for an additional minute until fragrant.
- Add the crushed tomatoes, oregano, salt, and black pepper. Let the mixture simmer for 10 minutes to blend the flavors.
- Using a spoon, make small wells in the sauce and gently crack an egg into each.
- Cover the skillet and cook for 5–7 minutes, or until the egg whites are set and the yolks are still soft.
- Top with fresh herbs and grated Parmesan, if desired. Serve hot with crusty Italian bread.
Servings and timing
- Servings: 2 servings
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories per serving: 220 kcal
Variations
- Add Greens: Stir in spinach or kale before adding the eggs for a nutrient boost.
- Spicy Kick: Increase the red pepper flakes or add a touch of Calabrian chili paste.
- Cheesy Twist: Add crumbled feta or mozzarella for a creamier texture.
- Hearty Addition: Include cooked pancetta or Italian sausage for a meaty variation.
- Fresh Tomato Version: Use fresh chopped tomatoes in place of canned for a lighter, seasonal flavor.
storage/reheating
This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the skillet over low heat, or microwave in short bursts, being careful not to overcook the eggs.
FAQs
Can I make this ahead of time?
It’s best enjoyed fresh, but you can prepare the sauce in advance and add the eggs when ready to serve.
Can I use fresh tomatoes instead of canned?
Yes, you can use peeled and chopped fresh tomatoes—about 4–5 medium tomatoes should work well.
Is this dish spicy?
It has a mild kick if you include the red pepper flakes, but you can omit them for a milder version.
What’s the best bread to serve with this?
Crusty Italian or sourdough bread works beautifully to soak up the sauce and runny yolks.
Can I use dried herbs instead of fresh?
Yes, use dried oregano in the sauce and substitute fresh basil or parsley with a smaller amount of dried herbs if needed.
How can I ensure the eggs are perfectly cooked?
Covering the skillet while cooking helps set the whites while keeping the yolks runny—keep a close eye after 5 minutes.
Can I add cheese to the sauce?
Absolutely, stirring in a handful of Parmesan or mozzarella adds richness.
What kind of skillet is best?
A non-stick or cast iron skillet works well for even cooking and easy cleanup.
Is this recipe gluten-free?
Yes, the skillet itself is gluten-free; just be sure to serve it with gluten-free bread if needed.
Can I double the recipe?
Yes, simply use a larger skillet and add more eggs as needed—just ensure the sauce evenly covers the base.
Conclusion
The Rustic Italian Breakfast Tomato Egg Skillet is a cozy, nourishing way to begin your day. With a rich tomato base, delicately poached eggs, and fresh herbs, it brings classic Italian flavors to your breakfast or brunch table. Quick to make and endlessly versatile, this one-pan wonder is sure to become a weekend favorite.
PrintRustic Italian Breakfast Tomato Egg Skillet
A comforting, savory Italian breakfast dish simmered with rich tomato sauce, poached eggs, and fresh herbs—this skillet meal is perfect for slow weekend mornings and serves beautifully with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Skillet
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/2 teaspoon dried oregano
- 1/4 cup fresh basil or parsley, chopped
- 4 large eggs
- Freshly grated Parmesan cheese (optional)
- Crusty Italian bread, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the garlic and red pepper flakes, and cook for 1 more minute until fragrant.
- Add the crushed tomatoes, oregano, salt, and black pepper. Let simmer for 10 minutes to allow flavors to meld.
- Create small wells in the sauce and gently crack in each egg.
- Cover and simmer until the egg whites are set but yolks remain runny, about 5–7 minutes.
- Sprinkle with fresh herbs and Parmesan, if using. Serve hot with warm crusty bread.
Notes
- Use high-quality canned tomatoes for best flavor.
- Adjust red pepper flakes to desired heat level.
- Parmesan adds a nice savory touch but can be omitted for a lighter version.
- Pairs well with a side salad for a balanced meal.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 190mg