Cheesy tomato skillet eggs: steam and peel fresh tomatoes, mash into a seasoned sauce, melt in mozzarella, then crack in eggs and cover until the whites set and yolks stay runny. Scoop it up with toast.
Instructions
- 1
Heat a pan and add the water. Lay the tomatoes cut-side down, cover with a lid, and steam for 5 minutes — the skins will loosen so you can peel them right off with tweezers or fingers.
05:00 - 2
Discard the skins. Season the tomatoes in the pan with garlic powder, salt, pepper, and oregano. Mash with a fork until you have a thickened sauce.
- 3
Stir the shredded mozzarella through the tomato base until it starts to melt into the sauce.
- 4
Crack the eggs straight into the pan, spaced out — do not stir. Cover and cook for 5 more minutes until the whites are just set but the yolks are still runny.
05:00 - 5
Serve straight from the skillet with toast for scooping up the sauce.
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Frequently Asked Questions
How do I peel the tomatoes easily?
Steam them cut-side down with a splash of water under a lid for 5 minutes; the skins loosen and slip right off. No need to score or ice-bath them.
How do I keep the yolks runny?
Crack the eggs into the sauce, do not stir, cover, and cook about 5 minutes — pull the pan off as soon as the whites set so the yolks stay soft.
Can I use canned tomatoes?
Yes — skip the peeling and simmer a can of crushed tomatoes with the seasoning until thick, then add cheese and eggs. Fresh just tastes brighter in summer.