Category: Breakfast

This is the kind of breakfast I make when I want something warm but don’t want to think too hard. I start by getting the toast going first, so there’s something ready to catch the sauce later. The eggs cook gently in the tomatoes, and everything feels calm and unfussy.

Ingredients

Tomato eggs

• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 1 garlic clove, minced
• 1 green chili or mild pepper, thinly sliced
• 2 medium tomatoes, roughly chopped
• ½ tsp ground cumin
• ½ tsp sweet paprika
• Salt and black pepper
• 3 large eggs

Avocado toast

• 2 slices rustic bread
• 1 ripe avocado
• A squeeze of lemon juice
• Salt

Instructions

1. Start with the bread: toast it until golden and crisp, then set it aside.
2. Heat olive oil in a shallow pan over medium heat. Add the onion and cook slowly until soft and lightly golden.
3. Stir in the garlic and sliced chili. Cook briefly, just until fragrant.
4. Add the tomatoes, cumin, paprika, salt, and pepper. Let the mixture simmer, stirring occasionally, until it thickens and looks spoonable rather than watery.
5. Use a spoon to make small gaps in the tomato mixture and crack the eggs directly into them.
6. Lower the heat, cover the pan, and cook until the egg whites are set but the yolks remain soft.
7. Mash the avocado with lemon juice and salt. Spread it generously over the toast.
8. Serve the tomato eggs straight from the pan alongside the avocado toast.

Tips (optional section)

• If the tomatoes taste flat, a pinch of salt early on helps draw out their sweetness.
• Don’t rush the eggs — low heat keeps them tender instead of rubbery.
• Leftover sauce (without eggs) works well the next day with pasta or rice.

You may also like: One-Pot Chili Mac & Cheese