Eggs in Tomato


Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

You can also make this in individual egg pans, if you like, and take them straight to the table. If your children are old enough to cope with the heat, that’s a lovely way to serve them — mine enjoy dipping the bread into their own pan. If not, use a bigger frying pan and cook the two eggs together, as in this recipe. You could easily pop another egg into the larger pan, too. Take the eggs out of the fridge a while before you cook them. Serve with thick slices of rustic white bread, toasted and cut into dipping soldiers.


  • 2 tablespoons olive oil
  • 1 garlic clove, peeled and squashed a bit
  • 200 g(7 oz) tinned diced tomatoes
  • 2 basil leaves, torn up
  • 2 eggs


Heat the olive oil and garlic in a 20 cm(8 inch) frying pan. When it begins to sizzle and you can smell the garlic, add the tomatoes. Season with salt, add the basil and cook for a few minutes over medium heat, until the tomatoes start to melt together.

Reduce the heat and carefully break the eggs into the pan, leaving a little space between them. Cook until the whites just start to set, then make sure the bottoms aren’t sticking to the pan. Cover the pan with a lid and cook for about half a minute until the whites are milky-set. Sprinkle a little salt over the soft yolks. Adults will probably need a little freshly ground black pepper as well. Leave the eggs slightly undercooked and take the pan to the table with the lid on, rather than risk having the eggs hard and overcooked, as you need to be able to dunk your bread in the yolks.